Instructions

• Prepare the pineapple: cut off the stalks, peel the pineapple(s) called for in the Ingredients, remove all "eyes" (divots) and the core, then chop the flesh into pieces. Place the pineapple pieces in a blender and puree until smooth.
• Make the pineapple filling: combine the pineapple puree and the optional 1/2 tablespoon cloves in a non-stick pot over medium heat. Stir constantly to prevent sticking and burning. When the puree has reduced and is almost dry, add 1–1 1/2 cups sugar (or to taste) and 1 tablespoon lemon juice. Lower the heat to a gentle simmer and continue stirring until the mixture turns golden and becomes very sticky and thick. Remove and discard the cloves. Transfer the filling to a bowl and chill in the refrigerator for 30 minutes to firm.
• Make the dough: in a mixing bowl, cream 3 sticks (350 g) butter and 3 1/2 oz (100 g) sweetened condensed milk together until light and fluffy. Add the first set of 2 egg yolks, one at a time, beating until each is incorporated. Gradually add 18 oz (510 g) all-purpose flour and mix just until a soft dough forms and it no longer sticks to your hands.
• Prepare the egg wash: in a small bowl whisk together the second set of 2 egg yolks, 1/4 teaspoon condensed milk, and 1/2 teaspoon oil until smooth.
• Portion the filling and dough: divide the chilled pineapple filling into 100 equal portions and roll each portion into a small ball. Divide the dough into 100 equal portions and roll each into a ball.
• Assemble each cookie: flatten a dough ball with your palm into a small disc. Place one pineapple filling ball in the center, bring the dough edges up to fully enclose the filling, pinch to seal, and gently roll the sealed piece into a smooth round. Place each finished cookie seam-side down on a baking sheet lined with parchment paper. Leave space between cookies.
• Score and glaze: lightly press a criss-cross pattern into the top of each cookie using the back of a paring knife. Brush the tops with a thin coat of the prepared egg wash, then brush a second thin coat.
• Bake: preheat the oven to 330°F (165°C). Bake the cookies for 20–22 minutes, or until they turn golden brown on top.
• Cool and store: remove the baking sheet from the oven, transfer the cookies to a wire rack to cool completely, then store in an airtight container.