Pineapple cookies

This recipe calls for pineapple jam, which can be found in UK supermarkets (you might be surprised to discover!) The zing of pineapple will bring a delightful sunny flavour to brighten up those overcast days.

Alternatively, if you’d prefer something more classically autumnal, you could use plum or blackberry jam instead, or you could make your own apple compote, spiced with cinnamon and star anise. 

Prep Time 20 mins Cook Time 30 mins Total Time 50 mins MAKES approximately 15

INGREDIENTS

1 cup softened unsalted butter

¼ cup icing sugar

3 egg yolks

½ tsp vanilla extract

1 ¾ cups flour

¼ tsp salt

1 cup pineapple jam

1 egg, beaten (for a wash)

Instructions

1. With a stand mixer on medium speed, cream the butter and icing sugar until fluffy. Add the egg yolks, one at a time. Add the vanilla and mix until combined.
2. Sift the flour and salt into a separate bowl. Pour it into the egg mixture and mix thoroughly.
3. Cover the dough and refrigerate until firm, about 30 minutes.
4. Preheat oven to 180°C/160°C (fan)/350°F. Line two baking sheets with parchment paper.
   
5. Roll the dough into 15 separate balls and put them on baking sheets about 5cm apart. Make a dent in the middle of each ball and fill each with about ½ tsp. of your chosen jam. Pinch together the dough edges until the filling is covered. Turn the seam sides down and make a crisscross design on top with a fork. Brush each cookie with egg wash.
   
6. Bake until golden and shiny, about 15 to 18 minutes, turning cookie sheets halfway through to ensure they brown evenly. Place on a wire rack to cool for at least half an hour before eating.

Enjoy!

Christmas is a wonderful time to share the love of Jesus with friends and family, and what better way to do this than with food? If you’re interested in discovering more recipes from around the world, try our Christmassy new Snow White Cookies.

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