Blend Pineapple (2.4 kilogram) until it turns to puree and drain it.
Drain it using a strainer. You will need to drain about 700 mililiters of pineapple juice. Discard or drink the juice.
Microwave pineapple pulp and Granulated Sugar (600 gram) on high for 28 minutes. Take out and stir every ten minutes.
Let jam cool and roll into balls, each weighing about ten grams.
To make the crust, cream together Unsalted Butter (250 gram), Powdered Confectioners Sugar (50 gram), and Salt (1 teaspoon) in a food processor for 20 seconds.
Add in All-Purpose Flour (400 gram) and Corn Starch (30 gram), and pulse until it resembles bread crumbs.
Drizzle in a whole Egg (1) and the 2 Egg (2) yolks and mix until a dough is formed.
Shape into a ball and wrap in plastic wrap. Refrigerate for one hour.
Roll out dough on a floured surface to five millimeter thickness using a rolling pin.
Using a cookie cutter, cut out shapes and transfer them to a baking tray lined with parchment paper.
Combine Egg (1) and Water (1 tablespoon) to make egg wash. Brush the mixture onto each cookie. Top each cookie with a ball of pineapple filling. Let sit in the fridge while you preheat the oven to 170 degrees C (340 degrees F).
Bake it in the oven for 15 to 20 minutes.