Pineapple Shortbread Cakes

Ingredients

• 0.3 teaspoon baking powder 
• 2.3 cups cake flour 
• 0.3 cup plus 
• 2 large egg yolk 
• 4 teaspoons flour all-purpose
• 0.8 cup sugar 
• 0.3 cup skim milk dry
• 24 ounce pineapple rings crushed undrained canned
• 0.5 cup powdered sugar 
• 0.3 teaspoon salt 
• 0.3 teaspoon salt 
• 12 tablespoons butter unsalted softened

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• knife
• sieve
• blender
• plastic wrap
• cookie cutter
• measuring cup

Directions

1. To prepare filling, drain pineapple in a fine-mesh sieve, pressing solids; reserve juice for another use.
2. Place pineapple in a medium saucepan over medium-low heat; cook 15 minutes or until liquid evaporates, stirring frequently.
3. Add granulated sugar and 1/4 teaspoon salt; cook 10 minutes or until liquid mostly evaporates, stirring occasionally.
4. Add corn syrup; cook 5 minutes or until mixture is thick and sticky, stirring frequently.
5. 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).
6. 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.
7. Place butter in a large bowl; beat with a mixer at medium speed until smooth and creamy.
8. Add 1/2 cup powdered sugar; beat 2 minutes or until well combined.
9. Add egg yolks, 1 at a time, beating well after each addition. Beat 2 minutes or until fluffy.
10. 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.
11. 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 32
12. 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.
13. 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.
14. 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).
15. Bake at 325 for 25 minutes, turning cakes over and rotating pans after 15 minutes.
16. Remove cakes from pans, and cool completely on wire racks.
17. Sprinkle with 1 tablespoon powdered sugar, if desired.