My family would always celebrate New Years, Christmas, and Thanksgiving with these pineapple jam cookies. These are the easy version of the traditional Taiwanese pineapple shortbread cakes we’d normally enjoy during these festive holidays. With just three ingredients, you can get a similar taste to these shortbread pineapple cakes!

Steps-

First, cut off the sides of the pineapple and remove eyes. Keep the core!

Chop the pineapple into pieces; any size will do because you will blend them in a food processor anyways.

This makes about 1.5-2 cups of jam

For a shortcut, just use precut store bought pineapple

Then once you blend the pineapple, add this into a nonstick pan

Add white sugar and stir together.

Heat on low until it comes to a gentle simmer. Mix constantly over low/medium heat until the mixture turns into a viscous, golden brown. Then at this point, turn heat to the lowest setting and mix constantly until you get a thick jam paste.

This process takes a little over an hour.

You can just skip this step and use store bought jam. I enjoy making my own jam because there are no additives and I can control the amount of sugar to add.

Next, I used the cut out cookies instructions for the Betty Crocker cookie mix. Follow the box instructions.

Once cookies are formed and shaped into the baking pan, scoop 1 tsp of jam into the middle.

Bake for 10-13 minutes. This years softer cookies. Baking for 15 minutes yields crisper cookies.