Pineapple tart Cookies

Recipe

350 g or 3 sticks butter unsalted butter, at room temperature
3 1/2 oz sweetened condensed milk
2 egg yolks
18 oz all-purpose flour
1 teaspoon vanilla
Pineapple Filling:
2 whole pineapples
1/2 tablespoon cinnamon
2 cups sugar
1 tablespoon lemon juice

Egg Wash:
2 egg yolks

Method
Cut the stalk off the pineapple and follow by the skin. Make sure all divits are removed. Slice the pineapple flesh into pieces and blend in a blender until they become puree. Add the pineapple puree and cinnamon to a non-stick pot and cook on medium heat, constantly stirring to avoid burning. When the pineapple is almost dry, add the sugar and lemon juice, stir to combine well. Lower the heat to simmer and continue to stir until the pineapple filling turns golden in color and becomes very sticky. Transfer the pineapple filling out, chill in the fridge for 30 minutes.

Cream the butter and condensed milk until light and fluffy. Add in the egg yolk one at a time, and beat until well combined. Mix in the flour slowly to form the pastry dough. The dough is ready when it no longer sticks to your hands.

Prepare the egg wash by mixing all the ingredients together in a small bowl.

Divide the pineapple filling and dough into 100 portions. Roll them both into balls. To wrap, use your palms to roll each dough and then flatten it.