Name: Taiwanese Pineapple Shortcake Cookies
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 12 servings
Cuisine: Taiwanese cuisine
Ingredients: 500 g fresh pineapple (peeled and finely diced); 70 g granulated sugar; 1 tbsp lemon juice; 1 tbsp cornstarch; 150 g unsalted butter (softened); 50 g confectioners' sugar; 2 tbsp sweetened condensed milk; 1 egg yolk; 200 g all-purpose flour (sifted); 20 g milk powder

An inviting overhead shot of twelve golden-brown Taiwanese pineapple shortcake cookies artfully arranged on a rustic wooden board. Several cookies are whole, displaying their lightly browned, textured crusts, while others are halved to reveal the sticky, jam-like pineapple filling inside. The warm, inviting presentation highlights the traditional craftsmanship and delicious appeal of these sweet s

Embark on a culinary journey to Taiwan by creating these iconic Pineapple Shortcake Cookies, affectionately known as 'fengli su'. These beloved pastries are a quintessential Taiwanese sweet treat, renowned globally for their exquisite balance of a delicate, buttery shortbread crust and a rich, tangy pineapple filling. Originating as a traditional snack, they've evolved into a highly cherished gift, often presented in beautifully crafted boxes, particularly during festive seasons. The magic lies in the contrast: a crumbly, melt-in-your-mouth exterior made from a blend of butter, flour, and a hint of milk powder, perfectly encapsulating a golden, chewy filling crafted from slow-cooked fresh pineapple and sugar. This recipe simplifies the art of 'fengli su' for the home baker, making it approachable without compromising on authentic flavor or texture. Imagine the aroma filling your kitchen as these golden treasures bake. They offer a delightful experience with every bite – a perfect fusion of sweet and tart, soft and firm – ideal for enjoying with a cup of tea or coffee, transporting you to the bustling street markets and cozy tea houses of Taiwan. These cookies are perfect for sharing on special occasions or simply as a comforting indulgence, bringing a taste of Taiwanese Street Eats straight to your home.

Preparation time: 45 min
Cooking time: 20 min
Total time: 1 hr 5 min
Servings: 12

Instructions

Prepare Pineapple Filling

1Combine finely diced pineapple, granulated sugar, and lemon juice in a medium saucepan. Cook over medium heat, stirring occasionally, until the pineapple softens and releases its juices, about 10-15 minutes.
2Dissolve cornstarch in 1 tablespoon of cold water, then stir into the pineapple mixture. Continue cooking and stirring until the mixture thickens considerably and most of the liquid has evaporated, resembling a jam-like consistency. This can take another 10-15 minutes. The filling should be very thick to prevent sogginess in the cookies.
3Transfer the pineapple filling to a bowl and let it cool completely. Once cool, refrigerate for at least 30 minutes to firm up, making it easier to shape.

Prepare Shortcake Dough

1In a large mixing bowl, cream together the softened unsalted butter and confectioners' sugar until light and fluffy. This can be done with an electric mixer or by hand.
2Beat in the sweetened condensed milk and egg yolk until well combined.
3In a separate bowl, whisk together the sifted all-purpose flour and milk powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms. Do not overmix.
4Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to make it easier to handle and prevent crumbling.

Assemble and Bake

1Preheat your oven to 170°C (340°F). Line a baking sheet with parchment paper.
2Divide the chilled pineapple filling into 12 equal portions and roll them into small balls. If using pineapple shortcake molds, you can shape the filling to fit the molds directly.
3Divide the chilled shortcake dough into 12 equal portions. Flatten each dough portion into a disc in the palm of your hand. Place a pineapple filling ball in the center and carefully enclose it with the dough, sealing completely. If using molds, press a portion of dough into the bottom and sides of the mold, add filling, then top with more dough, evening out the surface.
4Place the assembled cookies (or molded cookies) onto the prepared baking sheet.
5Bake for 15-20 minutes, or until the cookies are golden brown. Exact baking time may vary based on specific molds and oven. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. The cookies will be delicate when hot.

Instructions

Prepare Pineapple Filling

1Combine finely diced pineapple, granulated sugar, and lemon juice in a medium saucepan. Cook over medium heat, stirring occasionally, until the pineapple softens and releases its juices, about 10-15 minutes.
2Dissolve cornstarch in 1 tablespoon of cold water, then stir into the pineapple mixture. Continue cooking and stirring until the mixture thickens considerably and most of the liquid has evaporated, resembling a jam-like consistency. This can take another 10-15 minutes. The filling should be very thick to prevent sogginess in the cookies.
3Transfer the pineapple filling to a bowl and let it cool completely. Once cool, refrigerate for at least 30 minutes to firm up, making it easier to shape.

Prepare Shortcake Dough

1In a large mixing bowl, cream together the softened unsalted butter and confectioners' sugar until light and fluffy. This can be done with an electric mixer or by hand.
2Beat in the sweetened condensed milk and egg yolk until well combined.
3In a separate bowl, whisk together the sifted all-purpose flour and milk powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms. Do not overmix.
4Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to make it easier to handle and prevent crumbling.

Assemble and Bake

1Preheat your oven to 170°C (340°F). Line a baking sheet with parchment paper.
2Divide the chilled pineapple filling into 12 equal portions and roll them into small balls. If using pineapple shortcake molds, you can shape the filling to fit the molds directly.
3Divide the chilled shortcake dough into 12 equal portions. Flatten each dough portion into a disc in the palm of your hand. Place a pineapple filling ball in the center and carefully enclose it with the dough, sealing completely. If using molds, press a portion of dough into the bottom and sides of the mold, add filling, then top with more dough, evening out the surface.
4Place the assembled cookies (or molded cookies) onto the prepared baking sheet.
5Bake for 15-20 minutes, or until the cookies are golden brown. Exact baking time may vary based on specific molds and oven. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. The cookies will be delicate when hot.

Nutrition Information

Calories: 221 kcal
Protein: 2 g
Fat: 14 g
Carbs: 22 g

Nutrient	Per serving
Calories	221 kcal
Protein	2 g
Fat	14 g
Carbs	22 g

Tips

Ensure your butter is truly softened, not melted, for the best cookie dough texture. Room temperature is key for creaming it properly with sugar.