Taiwanese Pineapple cookies

Successfully made some pineapple cookies,
Mark's favor pineapple cookies!





Recipe:
Pineapple Filling Recipe:
Fresh pineapple 400g
Sugar 100g
Maltose 1 Tsp (what is maltose?)
Butter 20g
Glutinous rice flour 35g (can be purpose in most oriental store)
Lemon Juice 1 tsp

1- Cut pineapple into small pieces about 2-3cm, put the fruit and juice in the sauce pan
2- Cook the pineapple on high heat, add sugar, maltose and butter, keep stirring with a wooden spoon, until the juice reduced to 1/4
3- Toast the rice flour in the oven for 10-15min, add to the pineapple jam, stir for 5 min so it doesn't taste like raw flour
4- Turn off the heat and stir in lemon juice, let cool and store in refrigerator

Cookie Dough Recipe:
Salted butter 230g
Sugar 100g
Milk powder 35g
Custard powder 1/2 tsp
Egg 1
All purpose flour 320g
Baking powder 1/2 tsp

1- Cream butter, sugar, add milk powder, custard powder, then egg continue beating on low
2- Using a specular, mix flour and baking powder, roll into a ball, refrigerate for 20min before using
3- Divide the dough into 24 equal piece
4- Dust some flour on working surface, roll the dough out flat, spoon about 1tsp pineapple filling, roll into a ball again

5- Dust flour on a cookie cutter, place the filled cookie dough inside press the top lightly for a flat top, remove gentaly, place on a baking sheet
6- Leave about 2 fingers space in between each cookie, because they will get bigger when they bake
7- Bake 350'F for 30min, cool on rack when it comes out the oven, store in air tight container

OR

5- Push each rolled balls into a 24 mini muffin tin, ungreased and without cupcake paper
6- Bake 350'F for 20min
7- Once it is out from the oven, flip the whole muffin tin upside down on a cutting board, the best is to place a baking paper on the cutting board, this way the dome shape top will become the bottom and flat, let cool