Deliver Pineapple Shortbread Cakes for special indulgences for those special friends. These delicious, buttery cakes are a labor of love but absolutely worth the time you'll spend making them.
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)
How to Make It
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).
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.
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°.
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.
These came out nice. I was a little worried when the dough was hard to work with for the first few, but after it softened a little it became much easier. I recommend letting the dough soften before starting to avoid cracks and the pineapple coming through. I found rolling the dough slices into a long oval, adding 1 tsp of filling, and then folding each side over the middle and forming the dough into a flat circle to be the best way to keep the filling from leaking out. The flavor of the shortbread is very nice and it has a nice pineapple zing. They look like cute little knishes out of the oven, but a sprinkle of powdered sugar fixes that!
i found the dough difficult to work with, but once baked was nice and short with a good flavor and different look. i think next time i will try a different method of construction, maybe more like a newton bar, may make things a little easier. didn't care too much for the filling, so that may be changed as well.
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.
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