Ingredients
Method
For Filling
- Blend pineapple cubes into a blender or food processer.
- Take a deep pan. Add the blended pineapple and stir it for 5 minutes. Now add sugar, vanilla extract, coconut powder and mix well. Make a thick mixture, it will take 8-10 minutes to thickening, cook it on low to medium flame.
- Once it will thick and leaving the bottom of your pan, switch of the flame, remove it into a bowl and keep aside in a refrigerator.
For dough
- Take a mixing bowl. Add melted butter, powder sugar, vanilla extract and mix well with a spoon till creamy texture.
- Now shift the flour, baking powder into the butter mixture and mix well. Add milk and make a dough, do not knead too much.
- Cover the dough and keep inside a refrigerator for 1 hour.
Process
- Preheat an oven on 350 F/180 C temperature.
- Remove the dough and prepared filling from the refrigerator. Make small-small sized balls from the dough.
- Now take one ball and make small round disk, put the filling on the center of the disk, cover it with edges, and make it small ball, press it lightly with your palm, flatten it little bit.
- Take a baking tray, place the cookie sheet and arrange the prepared balls on it. Use same process for remaining balls, then bake it for 17-20 minutes till golden brown.
- Now remove it from the oven and arrange it on the cooling rack, once it will be cooled down store it into an air tight container.
Notes
- You can store into an air tight container up to 15-20 days without refrigerate.
- You can use whole wheat flour instead of all purpose flour.
- Do not bake on high temperature, otherwise it wont be crispy.
- You can add any flavor in your cookie dough like cardamom powder, rose essence, etc.