Indonesian Pineapple Tart Cookies
Ingredients
Dough
- 150 g salted butter
- 100 g margarine
- 90 g powdered sugar
- 250 g low-protein flour
- 150 g cornstarch
- 100 g full cream milk powder
- 3 egg yolks
- 1/4 teaspoon vanilla powder (optional)
Filling
- Homemade pineapple jam
Glaze
- 3 egg yolks
- 1 teaspoon melted butter
- 1 teaspoon liquid milk
- 10 g nastar dough
Preparation
Glaze
Mix all glaze ingredients together and strain.
Cookie making
Beat butter, margarine, powdered sugar, and vanilla powder with a mixer until fluffy, about 2 minutes.
Reduce mixer speed to low, add egg yolks, and mix until well combined.
Gradually add the flour, cornstarch, and milk powder mixture using a spatula until fully incorporated.
Flatten pieces of dough and fill each with a pre-shaped ball of pineapple jam.
Bake in an oven at 150°C for 15 minutes.
Remove from oven, allow steam to escape, then brush with the glaze mixture (brush 2-3 times if desired).
Bake again at 140°C for 15 minutes or until golden brown.
