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Pineapples (4 cups)
Granulated Sugar (2 1/2 cups)
Cinnamon Stick (1)
Star Anise (1)
Whole Cloves (3)
Lemon Juice (2 Tbsp)
in a large saucepan and simmer over medium-low heat for 30 minutes, stirring constantly.
Let the pineapple jam cool completely before handling. Discard the Cinnamon, Star Anise and cloves.
In a mixing bowl, sift the
All-Purpose Flour (4 cups)
Salt (1 tsp)
Butter (2 1/2 sticks)
into cubes and toss into flour. Use your hands to combine the butter and flour until the flour is crumbly. Add in the whole
Water (1/4 cup)
Use your hands to knead the pastry dough until it forms into a ball. Do not over-knead.
Preheat the oven to 350 degrees F (180 degrees C). Roll the pineapple jam into individual small balls. Set aside.
Use a rolling pin to roll out the pastry dough into a quarter inch thick sheet. Use a cookie cutter to cut out the dough. Make a divot in the center of the cookie, then place one ball of pineapple jam in the middle. Bake in the oven for 20-25 minutes.
Cool on cooking racks and enjoy!
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