Best-Ever Pineapple Cookies (Pineapple Tarts)
These Best-Ever Pineapple Cookies are buttery, crumbly, and packed with luscious homemade pineapple filling. A festive treat you'll want to bake again and again!
Servings: 24 servings
Ingredients
For the Cookie Dough:
- 3 sticks butter at room temperature for easy blending
- 3.5 oz sweetened condensed milk adds rich sweetness and moisture
- 2 egg yolks egg yolks for richness and binding
- 18 oz all-purpose flour the base for the cookie dough
For the Pineapple Filling:
- 2.5 kg pineapple flesh fresh, from about 16 lbs (7 kg) whole pineapples
- 1.5 cups sugar adjust to taste for the filling
- 1 tablespoon lemon juice enhances the pineapple flavor
- 0.5 tablespoon cloves optional, for a warm, spiced flavor
- 2 egg yolks egg yolks additional for the filling
- 0.25 teaspoon condensed milk for added creaminess in the filling
- 0.5 teaspoon oil to grease the baking sheet
Instructions
Prepare the Pineapple Filling
- Peel, core, and chop the pineapples to yield about 2 1/2 kg of flesh. Place the chopped pineapple in a blender or food processor and pulse until smooth.
- In a saucepan, combine the pineapple puree, sugar, lemon juice, and cloves (if using). Cook over medium heat, stirring frequently until thickened, about 20-30 minutes. Allow to cool.
Make the Cookie Dough
- Cream together softened butter and sweetened condensed milk in a large mixing bowl until light and fluffy. Add two egg yolks and mix well.
- Sift the all-purpose flour into another bowl. Gradually add the flour to the butter mixture, mixing until a soft dough forms. Add more flour if dough is too sticky, but do not overwork.
Shape and Assemble Cookies
- Roll out the dough on a floured surface to about 1/4 inch thickness. Use cookie cutters to cut out shapes.
- Place half of the cut-out cookies on a lined baking sheet. Spoon a small amount of cooled pineapple filling onto each cookie, then top with remaining cookies. Use a fork to gently seal the edges.
- In a small bowl, combine the remaining egg yolk and 1/4 teaspoon condensed milk. Brush over the tops of the cookies for a golden finish.
Bake and Serve
- Preheat oven to 350°F (175°C). Bake the cookies for 15-20 minutes or until lightly golden.
- Remove cookies from oven and let cool on a wire rack. Enjoy fresh or store for later.
Equipment
- Mixing Bowls
- Whisk
- Rolling Pin
- Cookie cutters
- Baking Sheets
- Blender or food processor
Notes
- Use ripe, fragrant pineapples for the best filling flavor.
- Adjust sugar in filling to your sweetness preference.
- Cookies store well at room temperature up to one week or freeze up to three months.
- If you don't have cookie cutters, cut dough into squares or desired shapes with a knife.
- Prepare dough up to 3 days ahead and refrigerate before rolling out.