Indonesian pineapple cookies or Kue Nastar

Ingredients:

• For pineapple filling:
• 1 fresh pineapple(1,5kg), 800g pineapple puree
• 6 tablespoons sugar (100g)
• 6 pieces cloves
• 1/2 teaspoon ground cinnamon
• For the dough:
• 100g butter
• 100g margarine
• 50g powdered sugar
• 2 egg yolks
• 280g flour
• 40g milk powder
• 20g cornstarch
• For egg wash:
• 1 egg yolk + 1 teaspoon milk

Instructions:

1. Cut the stalk off the pineapple and the skin. Cut the pineapple flesh into chunks and blend in a blender until they become puree. Prepare a pot, add the pineapple puree, cloves and ground cinnamon to a pot and cook on medium heat, constantly stirring to avoid burning. When the pineapple is almost dry, add the sugar, stir to combine well. Reduce the heat to simmer and continue to stir until the pineapple filling turns golden in color and becomes sticky (total cooking time 30-40 minutes). Remove the cloves and chill in the fridge for 30 minutes.
2. Sift flour, milk powder and corn starch into a bowl and set aside.
3. Using a stand mixer, cream butter, margarine and powdered sugar on medium speed for several minutes until light and fluffy.
4. Add the egg yolks, one by one.
5. Add the flour mixture and mix until combined.
6. Cover the dough with plastic wrap and refrigerate for about 30 minutes until firm.
7. Line several cookie sheets with parchment paper or grease baking sheet with butter.
8. Preheat oven to 320°F/160°C.
9. Take one teaspoon of pineapple filling and make a small balls.
10. Take one tablespoon of the dough, roll the dough with palm of your hand, press in the center, add pineapple filling, pinch the edges of the dough back around the filling, and roll it (about 1-inch/ 2,5 cm balls) and place on baking/cookie sheets.
11. Brush the top of each cookie with egg wash.
12. Bake for 18-20 minutes. Cool on wire racks.