Pineapple cookies

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Ingredients

• 350 g flour
• 225 g butter
• 2 yolks
• 2 tbsp. l. corn starch
• 4 tbsp. l. icing sugar
• salt
• 1 yolk + 1 tbsp. l. butter cream
• For filling
• 3 cans (500 g each) of pineapples
• 100 g brown sugar
• 0.5 tsp carnation buds

Directions

1. For the filling, fold the pineapples onto a sieve, squeeze out excess liquid with your hands. Beat with a blender until smooth, place in a saucepan with a thick bottom. Add sugar and cloves and cook, stirring frequently, until thickened, about 20 minutes. Cool completely, remove cloves.
2. For the dough, combine flour, starch, icing sugar and salt. Bring oil to room temperature and mix with flour mixture and yolks until smooth. The dough should come off your hands.
3. Divide the dough and filling into 30 equal portions. Mash each part of the dough into a flat cake, put the filling in the center, connect the edges of the dough over it and pinch. Shape the cookies into an elongated shape.
4. Using a sharp knife, cut the top of the cookie in a crisscross pattern, not cutting to the filling. Place the biscuits on a parchment-lined baking sheet 2 cm apart.
5. Brush the cookies with the yolk and cream mixture. Bake in an oven preheated to 180 ° C until golden brown, about 25 minutes.