Pineapple Layered Cookies (Eggless/Whole-wheat)

It’s Christmas time and my kitchen is all geared up for some lovely treats. I personally love anything that’s baked. It definitely needs little effort but the end result gives lot of satisfaction to me 🙂

Cookies are a favorite to many. So, I thought why not start the week with some lovely layered cookies. There was pineapple in my pantry and so I made these lovely paired up cookies filled with pineapple. My husband loved these and I am actually making another batch today 🙂 So, I hope you will love them too, try them this Christmas, they are great for parties, picnics, road trips and lunch-box too !!

Take a look at my other cookies recipes –  No oven/No bake Pizza Cookie, Eggless Butter Cookies, Bourbon Biscuits, Nankhatai/Chocolate Cookies.

Ingredients

Whole wheat/multi-grain flour – ½ cup

Corn flour – 1 tbsp

Powdered sugar – ¼ cup (Blend the regular sugar to smooth powder)

Pineapple essence – ½ tsp, optional (May use 1 tbsp pineapple juice instead)

Butter – 1 tbsp

Baking powder – ½ tsp

Milk – ¼ cup approximately

Oil/butter – for greasing the baking tray

Pienapple filling

Fresh pineapple chunks – 1/2 cup

Sugar – 3 tbsp (Depending on how sweet your pineapple is)

Pineapple filling:

1. Puree the pineapple chunks to get a smooth paste.
2. Pour the paste into a pan, add the 3 tbsp sugar and fry it till the paste turns into a lump and separates from the sides of the pan. It takes about 5-8 minutes.
3. At this stage, turn off the heat and set aside. The filling is ready.

For cookies:

1. In a mixing bowl, sift together the wheat flour, corn flour and baking powder.
2. In another bowl, whisk together the butter and sugar to get a smooth paste.
3. Add the pineapple essence to the butter-sugar paste and combine well.
4. Pour this into the dry flour mixture and make smooth yet firm dough. Add milk accordingly to get the right consistency. I had to use about 2 tbsp milk.
5. Make small balls from the dough. Try making equal number of balls, this recipe makes about 10 balls. Flatten out each ball by pressing gently between your palms.
6. On half the number of flattened discs, apply a tsp of pineapple filling prepared earlier. Cover this with an unfilled disc making a sandwich like cookie. Press the upper disc slightly onto the lower one. This will spread the filling inside.
7. 
8. Place them on a greased baking tray and bake in a pre-heated oven at 160°C/320°F for 15-20 minutes until they turn golden brown on the edges.
9. Let them cool and enjoy as a snack or dessert. It is perfect for picnics or trips too.

Note:

1. You can do this with orange, strawberry or banana too.
2. Do not knead the dough like we do for chapati/roti, bring it together using a gentle hand.

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