Kalyn, one of our lead bakers developed the Hawaiian cookie from a Philippine tart recipe. Such a good idea. They were a bit tricky because when pineapples are ripe, their natural fruit juices can overwhelm throughout the cookie dough. To overcome the excess moisture from the fresh fruit, she caramelized the pineapple chunks to concentrate the flavour and texture. It was a perfect solution that improved the overall experience. To add dimension, she dusted the cookie dough with smokey paprika and specks of cayenne. The result is like a pina colada turned cookie (without the rum).
Ingredient list: Fresh pineapple, flour, butter, brown sugar, sweetened condensed milk, egg yolk, salt, a speck of cayenne, and paprika Each cookie is approximately 2 inches round.
12 COOKIES
