Pineapple Cookies

Ingredients

1 egg yolk
½ tablespoon condensed milk regular milk can be substituted but will produce a less shiny coating

Drain the canned pineapple, and then, using your hands squeeze out any additional juice.
In a blender or food processor, puree the pineapple for 10 seconds.
In a medium saucepan over medium-low heat, combine the pineapple puree and ¼ cup sugar. Mix continually with a wooden spoon until thickened (approximately 30 minutes). Set aside to cool.

Preheat the oven to 325°. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, cornstarch, salt, and confectioners sugar.
In the bowl of a stand mixer (or in a food processor or by hand) combine the flour mixture, butter, 1 egg yolk, and (optional) pineapple flavoring until a smooth dough forms.
To make cookies, first prepare balls of pineapple filling. Scoop ¼ heaping teaspoon of filling and roll into a ball. Roll 16 filling balls.
Use a small scoop or 1 tablespoon, to scoop a ball of dough. Flatten the scoop of dough into a disc shape and place a filling ball in the center of the dough disc. Wrap the dough around the filling, and roll the dough into a ball.
Place the filled dough balls on the prepared cookie sheet at least 2″ apart.
Press the back of a butter knife into the top of the cookie dough ball to create a criss-cross pattern.
Combine the egg yolk and condensed milk to make an egg wash.
Brush the top of each cookie with the egg wash.
Bake for 18-20 minutes or until the tops of the cookies are golden brown and the bottom edge begins to brown.
Allow to cool on the baking pan for 5-10 minutes before transferring to a wire rack to cool completely.
Store cooled cookies in an airtight container at room temperature for up to 1 week.