Guys, I will do a cookie week starting as of today. I decided to do this early so that you can research recipes and plan ahead. You may even ship cookies and for that it is always better to start in advance, I at least freeze mine before I send them out. You can read about how to ship cookies in this blog post. However, let’s get back to these Taiwanese pineapple cookies. I found the recipe on the German blog Life is full of goodies, Mara self-published a cookie cookbook, it is called “Internationales Plätzchenbuch“. She glazed hers, I decided to leave mine plain and just dust them with some icing sugar. 
Henrik from the German blog Fernweh-Koch had published these pineapple cookies as a guest post on my blog beforehand. However, the recipe below has a different ratio for dough versus filling. Since I always love a good amount of filling, I decided to give Mara’s recipe a try. I don’t think it is as traditional, but I love the fact that these are a type of sugar cookie that is filled with pineapple filling. We are going to make the filling ourselves. I can imagine that it would probably also taste great with mango and maracuja. They do taste exotic, but other than canned pineapples, there are no funny or strange ingredients needed. These are refreshing cookies and not as dry as others. Maybe you are interested in making them?
Credit: Slightly adapted from Internationales Plätzchenbuch, page 39 (in German)
These Taiwanese pineapple cookies are a type of sugar cookie filled with lots of pineapple jam. For the filling drain the pineapples, blitz through a food processor and then bring to a simmer with the sugar. Let simmer for about 20-30min, stirring occasionally until you get jam-like consistency. Stir in vanilla extract last. Meanwhile prepare the dough. Mix together flour, sugar, and cornstarch. Add the cold butter in small chunks and work into crumbs quickly. Add the egg and only combine until you can form a ball. Chill in a container for at least half an hour or overnight. Preheat the oven to 180 degrees Celsius and line a baking sheet with parchment paper. Divide the dough in half and roll each half into a log. Cut 9 equal pieces from each log and roll into balls. Now you can either press down each with your hands or using a rolling pin in order to get circles with about 7cm in diameter. For a visual, check this video. Place about a teaspoon of the filling in the center of the circles and then wrap so to cover the filling completely with dough. Roll in your hands until you have nice little balls with filling. Place all 18 cookies on the prepared baking sheet and bake for about 20-25min (mine needed 20min), they will stay pale. Dust with some icing sugar shortly before serving.Taiwanese Pineapple Cookies
Ingredients
Instructions
P.S.: You can check out my cookie category for further inspiration:
Cookies all cookie recipes
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