Pineapple Cookies

Pineapple cookies are always associated with Chinese New Year in Malaysia. Weeks prior to this festive season, you will start seeing plastic jars of pineapple cookies on the shelves in the shops. But good pineapples cookies are hard to find. There are two kinds, open ones (pineapple jam exposed) and closed ones. This recipe came from my Mum and it's the latter. In Malaysia, we would make the jam from scratch (peeling 20 pineapples is no fun!).

But you should know by now, I like shortcuts. Also, pineapples are not always readily available in Australia (unless you live in Queensland) and they are very expensive. I waited eagerly until the next relative came to Melbourne to bring over some premade pineapple jam (see photo). So all I need to do now is make the pastry!
Yesterday,  my 3 year old nephew and friends with their children came over to give me a hand with these cookies. We were done in no time and the children were very helpful indeed. More than half were eaten when the trays came out of the oven! It was such a fun day, we all went bowling after the baking too. Aaahhhh.... long weekends should be made permanent!

Pastry Recipe

250g butter, softened
50g milk powder
50g caster sugar
1 egg
350g flour, sifted
300g premade jam, rolled into small balls
One yolk, for brushing

Beat butter and sugar until pale. Add egg and beat until incorporated. Fold in milk powder and flour, knead with hands until it all comes together. Form a shape of ball, wrap in cling film and refrigerate for 1/2 hr.
Divide the pastry into 50g balls. Each ball should then be divided into 10 smaller pieces. Wrap the jam ball in the pastry and roll into a ball. Then, press the pattern with a fork or if you have a serrated rolling pin, roll the cookie in your palm.
Place it on a greased oven tray. Repeat the process until tray is full. Brush cookies with egg yolk.
Bake in preheated oven at 180 degrees for 15 mins or until golden in colour. (Place tray in oven one at a time)