My first experience with shortbread! It didn't go very well, unfortunately. I under mixed the shortbread and then froze it(*face palm*), which made the dough very crumbly and hard to shape. Also, we were out of white sugar, and I subbed brown sugar for it in the filling. This made it taste and look like pineapple chutney( not an unpleasant taste, but a little different). Altogether very tasty.
Pineapple Shortbread Cakes
Photo: Justin Walker; Styling: Missie Neville Crawford
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1 Hour, 13 Minutes
Total: 2 Hours, 18 Minutes
Amount per serving
- Calories: 158
- Fat: 6.3g
- Saturated fat: 3.8g
- Monounsaturated fat: 1.7g
- Polyunsaturated fat: 0.3g
- Protein: 1.6g
- Carbohydrate: 24.7g
- Fiber: 0.4g
- Cholesterol: 31mg
- Iron: 0.9mg
- Sodium: 64mg
- Calcium: 23mg
- 3 (8-ounce) cans crushed pineapple in juice, undrained
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/3 cup light-colored corn syrup
- 4 teaspoons all-purpose flour
- 1/3 cup nonfat dry milk
- 9 ounces cake flour (about 2 1/4 cups)
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 12 tablespoons unsalted butter, softened
- 1/2 cup powdered sugar
- 2 large egg yolks
- 1 tablespoon powdered sugar (optional)
- 1. To prepare filling, drain pineapple in a fine-mesh sieve, pressing solids; reserve juice for another use. Place pineapple in a medium saucepan over medium-low heat; cook 15 minutes or until liquid evaporates, stirring frequently. Add granulated sugar and 1/4 teaspoon salt; cook 10 minutes or until liquid mostly evaporates, stirring occasionally. Add corn syrup; cook 5 minutes or until mixture is thick and sticky, stirring frequently. Add all-purpose flour; cook 1 minute or until very thick, stirring constantly. Scrape mixture onto a baking sheet, and spread into a thin layer; cover and chill completely (about 20 minutes).
- 2. To prepare shortbread, sift dry milk into a bowl. Weigh or lightly spoon cake flour into dry measuring cups; level with a knife. Sift together dry milk, cake flour, 1/4 teaspoon salt, and baking powder. Place butter in a large bowl; beat with a mixer at medium speed until smooth and creamy. Add 1/2 cup powdered sugar; beat 2 minutes or until well combined. Add egg yolks, 1 at a time, beating well after each addition. Beat 2 minutes or until fluffy. Add flour mixture; beat at low speed just until combined. Divide dough in half. Gently shape dough into 2 (10-inch) logs; cover with plastic wrap. Chill 30 minutes.
- 3. Arrange 1 oven rack 2 positions down from the top of oven; arrange another rack 2 positions up from bottom of oven. Preheat oven to 325°.
- 4. Cut each dough log into 12 equal pieces. Working with 1 piece at a time, roll dough into a 3-inch circle on a lightly floured surface. Place about 1 tablespoon filling in the center; bring edges together over filling, and pinch closed. Gently press into a floured 1 3/4-inch square mold or cookie cutter, or shape into a square shape by hand. Place cake on a parchment-lined baking sheet. Repeat procedure with remaining dough and filling, placing cakes 2 inches apart on 2 parchment-lined baking sheets (12 cakes per sheet). Bake at 325° for 25 minutes, turning cakes over and rotating pans after 15 minutes. Remove cakes from pans, and cool completely on wire racks. Sprinkle with 1 tablespoon powdered sugar, if desired.
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