Cranky Domestic Goddess

What you need:

Pineapple Jam Filling:

2 can of pineapple crushed. Drained.
1 cup granulated sugar
1 tablespoon ground cinnamon
1 tablespoon ground cloves
Cook all the ingredients until it thicken. Let it cool overnight.

Pastry Dough:

1 1/2 cup flour (sifted)
2 tablespoon corn flour
1 stick unsalted butter(4 oz/114 gm)
1/2 teaspoon vanilla essence/ sugar
1 egg
1 cup sugar

How you make it:

Beat butter and sugar until smooth. Add an egg and beat again until fluffy. Add corn flour and fold in with flour into the mixture. Add the vanilla essence/ sugar (this is what we have over here)

Using cookie presses , line it upside down where the ragged side at the bottom and place the pineapple jam on the smooth side. Roll it over to cover the jam.

Glaze the cookies with eggwash. That is lightly beat one egg and add with one tablespoon of water.

Bake your masterpieces at 180 C for 15 to 20 minutes or until golden brown. Cool on a wire tray, then store in an airtight container, using a piece of parchment or doily in between layers.

How you serve:

Coffee or tea time

How many servings:

50 pieces

Occasions:

Festive seasons like Hari Raya, Chinese New Year
Birthday parties

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