Heavenly Pineapple Cookies: The Ultimate Recipe for Flaky Pastry, Juicy Filling, and Sweet Glaze
Experience the delight of crafting these exquisite pineapple cookies, featuring light and flaky pastry rounds generously filled with juicy pineapple, elegantly topped with vibrant maraschino cherries, crunchy pecans, and a delicate powdered sugar glaze. Each bite transports you to a culinary paradise, making you feel like a true pastry artisan.
Beyond the Screen: My Reality TV Dreams and the Passion for Baking
Do you ever find yourself captivated by reality television, especially those exhilarating food competition shows? While my current viewing habits might lean towards the culinary challenges, I recently had a fascinating encounter that made me ponder the reality TV world in a new light. This past weekend, at the Go Blog Social KC conference, I had the pleasure of meeting Jade Roper Tolbert, a familiar face from “The Bachelor” and “The Bachelor in Paradise.” Listening to her speak was certainly exciting, but it also reinforced a personal truth: I don’t think I’m cut out for the world of reality TV. I can honestly envision myself being the first one to shed a tear, asking to go home because I’d miss my family too much. A true story, that would absolutely be me!
Yet, the allure of competition, particularly in the kitchen, remains strong. Not long ago, an open call was announced for submissions for the American version of my absolute favorite cooking show: “The Great British Bake Off.” The thought of applying, of testing my skills in that iconic tent, was incredibly tempting. I genuinely considered it. However, the same reason that keeps me off other reality shows ultimately held me back: the idea of being away from my children for an extended period just felt insurmountable. Even so, that doesn’t stop me from being utterly obsessed with the show, watching every season, and dreaming of one day proving my baking prowess under the watchful eyes of legendary judges.
It leads me to wonder, what about you? If given the chance, would you ever join a reality TV show? And if so, which one would you choose to showcase your unique talents or simply experience something completely out of the ordinary?
Crafting Perfection: The Journey to These Flaky Pineapple Cookies
As I meticulously prepared these delightful pineapple and maraschino cherry-filled cookies, my thoughts naturally drifted to the contestants on “The Great British Bake Off.” If I were ever to find myself in a bake-off challenge, these beautiful cookies would undoubtedly be my signature creation. While they do require a dedicated amount of time and precision to make, the effort is undeniably worth it. The finished product is nothing short of gorgeous – a true testament to the joy of baking. The foundation of each cookie is a perfectly sweet, flaky pastry round, generously crowned with vibrant pineapple jam and a halved maraschino cherry. The final step, piping delicate swirls of glaze onto each bright, golden cookie, truly made me feel like an accomplished pastry chef. I could almost hear Mary Berry’s encouraging voice, declaring it a “delightful bake!”
These pineapple cookies are more than just a dessert; they are an experience. They represent the perfect fusion of classic baking techniques with tropical, vibrant flavors. The contrast between the buttery, tender pastry and the sweet, slightly tart pineapple filling, brightened by the cherry and grounded by the nutty pecan, creates a symphony of textures and tastes that is simply irresistible. They are ideal for special occasions, holiday platters, or simply to elevate your everyday coffee break into a moment of pure bliss. Each cookie is a small work of art, promising to impress anyone who has the pleasure of tasting it.
Unlock the Secrets to Perfect Pineapple Cookies: Tips and Tricks
Creating these exquisite cookies involves several steps, so I cannot stress enough the importance of thoroughly reading through the entire recipe before you begin. Preparation is key to a smooth and enjoyable baking process, ensuring your pineapple cookies turn out perfectly every time.
Essential Tips for Flawless Pineapple Cookies:
- The Dough is Your Foundation: The secret to that incredibly light and flaky pastry lies in the quality of your ingredients and proper handling. Ensure your butter is cold and cut into small pieces; this prevents it from fully incorporating into the flour, creating those desirable pockets of steam during baking that result in flakiness. The sour cream adds richness and tenderness, contributing to the dough’s delightful texture.
- Chilling is Crucial: Don’t skip the three-hour chilling time for the dough. This step is non-negotiable for several reasons. It allows the butter to firm up, preventing the dough from becoming sticky and difficult to roll. More importantly, chilling helps the gluten relax, which makes the dough easier to handle and contributes significantly to the final flaky texture. A well-chilled dough is key to preventing the cookies from spreading excessively in the oven.
- Rolling with Precision: When rolling out the dough, a lightly floured surface is essential. Aim for an even 1/8-inch thickness. Consistency in thickness ensures uniform baking, so all your cookies cook at the same rate and achieve that perfect golden-brown edge.
- Mastering the Layered Design: The unique aesthetic of these cookies comes from layering the dough rounds. When brushing water over the cookies with the cut-out centers, be gentle. This acts as a “glue,” helping the top layer adhere securely to the base, preventing separation during baking.
- Pineapple Jam Perfection: If you find yourself struggling to locate a good quality pineapple jam, or simply prefer the satisfaction of homemade, remember my easy 20-minute Pineapple Jam recipe. Making your own jam ensures a fresh, vibrant flavor that truly elevates these cookies. Spooning just the right amount of jam into the center is crucial – too much, and it might bubble over; too little, and you lose that juicy burst of flavor.
- The Art of Glazing: For a smooth, professional-looking drizzle, take my advice: spoon your glaze into a plastic baggy (a Ziploc bag works perfectly). Snip a tiny corner off the bag to create a makeshift piping bag. This method gives you excellent control, allowing you to create neat, even lines and swirls exactly where you want them, just like a seasoned pastry chef!
- Don’t Forget the Pecans: Finely chopped pecan pieces add a wonderful crunch and earthy flavor that complements the sweet pineapple and cherry beautifully. Ensure they are distributed evenly over the jam and cherry for a balanced bite.
- Baking for Golden Perfection: Keep a close eye on your cookies during the final minutes of baking. You’re looking for lightly browned edges – a sign of a perfectly cooked, flaky pastry. Over-baking can lead to dry cookies, so trust your eyes and nose!
- Cooling Completely: Patience is a virtue, especially in baking. Allow your cookies to cool completely on a wire rack before glazing. Applying glaze to warm cookies will cause it to melt and run, ruining that beautiful, crisp finish.
I genuinely hope you cherish the process of making and, more importantly, enjoying these exceptional pineapple cookies. Please do let me know what you think of them. Would they earn the esteemed praise of Mary Berry, or would she, perhaps, gently suggest I stick to other culinary endeavors? I’m eager to hear your feedback!
Pineapple Cookies
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Ingredients
- 1 1/2 cups unbleached all-purpose flour
- 1 cup cold butter (cut into small pieces)
- 1/2 cup sour cream
- 3 Tablespoons light brown sugar
- 3 Tablespoons granulated sugar
- 1/2 cup pineapple jam (homemade or high-quality store-bought)
- 1/2 jar maraschino cherries (drained and chopped into halves)
- 1/4 cup finely chopped pecan pieces
- For the Glaze:
- 1/2 cup sifted confectioners sugar
- 1 1/2 teaspoons milk (add more if needed for desired drizzling consistency)
Instructions
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In a medium-sized mixing bowl, combine the unbleached all-purpose flour, cold butter pieces, sour cream, and light brown sugar. Blend these ingredients thoroughly until a stiff dough forms. Divide the dough into two equal halves. Cover each half tightly with plastic wrap and chill in the refrigerator for a minimum of 3 hours. This chilling step is essential for a flaky pastry.
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Once the dough has chilled, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare several baking sheets by lining them with parchment paper, no need to grease.
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Lightly flour your clean working surface. Take one half of the chilled dough and roll it out evenly to an approximate thickness of 1/8 inch. Using a 2-inch round cookie cutter, cut out as many dough rounds as possible. Gather any scraps, gently re-roll, and cut more rounds. Repeat with the second half of the dough.
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Now, take half of the 2-inch dough rounds you’ve just cut. Using a smaller 1-inch round cutter (or a clean, small bottle cap), carefully cut out the centers from these rounds. These will form the top layer of your cookies.
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Gently brush a very thin layer of water over the flat side of the cookie rounds with the holes cut in them. Then, carefully place these wet-side-down onto the remaining solid 2-inch cookie rounds (the ones without holes). This creates a slightly raised edge to hold the filling.
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Arrange the assembled cookies on your prepared baking sheets, ensuring they are spaced about 1 inch apart to allow for even baking and slight spreading.
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In a small bowl, combine the 3 tablespoons of granulated sugar with 1 tablespoon of water. Stir until the sugar is mostly dissolved. Using a pastry brush, lightly brush this sugar wash over the tops of all the cookies. This will give them a lovely sheen and a touch of sweetness.
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Carefully spoon about 1/2 teaspoon of pineapple jam into the center of each cookie, filling the well created by the layered dough. Then, place one half of a drained maraschino cherry on top of the pineapple jam in the center of each cookie.
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Generously sprinkle the finely chopped pecans over the cookies, allowing them to cling to the jam and pastry.
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Bake the cookies in the preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 15 to 20 minutes. Keep a close watch; the cookies are ready when their edges are lightly golden brown and the pastry appears flaky.
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Once baked, remove the baking sheets from the oven and carefully transfer the pineapple cookies to a wire rack to cool completely. It’s crucial they are fully cooled before glazing.
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While the cookies are cooling, prepare the glaze. In a small bowl, whisk together the 1/2 cup of sifted confectioners sugar with 1 1/2 teaspoons of milk. Continue whisking until the icing is smooth, lump-free, and has a consistency suitable for drizzling. If it’s too thick, add a tiny bit more milk, a few drops at a time. If too thin, add a little more sifted confectioners sugar.
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For best results, transfer the glaze to a small plastic baggy and snip a very tiny corner off. Drizzle the icing decoratively over the tops of the completely cooled cookies. Allow the glaze to set for a few minutes before serving. Enjoy these delightful homemade pineapple cookies!
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