edited (01/26/2012 after third attempts)
1 pineapple. Grated.
Strain the juice out. Pour the pineapple into a small sauce pan over a medium heat. Stir until all of the liquid is gone. Season with sugar to taste. It takes about 3/4 cup of sugar for mine since the pineapple I got was pretty tangy. One medium to large size pineapple yielded about one cup of pineapple filling. Get the filling prepared one day ahead so it has time to dried out a bit overnight. It will make it less watery when filled in the dough later on.
Using a mixer, beat sugar and butter on low speed until mixed well. Put in the dry ingredients and mix well.
Using your fingers, grab the dough enough to make a ball about the size of quarter. Shape the dough to form a small ball. Using your thumb press down on the ball to make a shape of small bowl. Then slowly with your fingers, shape the press down area to make it wider so it will be able to contain pineapple filing.
Use a small spoon or a chopstick, pick some pineapple and drop it into the rounded area of the small ball dough. Pinch around the dough to close up the ball and shape it back to a rounded ball. Place it onto a tray covered with parchment paper.
|I put too much pineapple filling here. Don't put so much because it will overflowed and harder to pinch close later on.|
When all done, make egg wash out of one egg yolk. Using a brush, brush the ready made ball with the egg wash. Drop the tray in the oven preheated to
yield : 40-45 cookies.