After making enough pineapple tarts before the new year, I used up the remaining pineapple jam to make cookies instead of storing them at the back of the fridge and forget all about it. The crunchy butter cookie recipe comes from here, released at the right timing for me. Instead of the fig and pumpkin seeds, I cut my pineapple jams (easier to handled when chilled) into raisin size pellets and mixed in them into the cookie dough. I also switch the type of flour used to self raising flour instead of mixing 125g cake flour with 1/2 teaspoon baking powder and 1/8 teaspoon baking soda. Lastly, I added a tablespoon of almond grounds to add a hint of nutty flavor.
I like the end result of a crunchy cookie with sticky sweet and sour pineapple jam in every bite.
80g salted butter, softened 40g icing sugar 1 egg yolk 125g self raising flour, sifted 1 tablespoon ground almond 40g chilled pineapple jam
01. Cream softened butter and icing sugar at medium high speed for about 3 minutes till light and fluffy.
02. Add egg yolk and continue to mix till fully incorporated
03. Add self raising flour and mix into a soft dough. Mix in almond grounds.
04. Prep chilled pineapple jams into small pellets, resembling raisins or smaller. Set aside.
05. Mix about 3 to 4 jam pellets with 8g of dough, flatten and arrange on lined baking tray.*
06. Bake in a preheated oven at 170C for 15 to 20 minutes till golden brown.
07. Allow cookies to cool completely before storing in airtight container.
* Flatter and thinner dough will bake into crunchier cookies. I prefer irregular shape cookies and create dents with fingers to make them look handmade. If you prefer uniform shaped ones, you can roll the dough into balls and flatten them into cookies of same diameter.