Combine shredded pineapple, sugar, cinnamon stick, star anise, cloves and lemon juice in a large saucepan and simmer over medium-low heat for 30 minutes, stirring constantly.
Let the pineapple jam cool completely before handling. Discard cinnamon stick, star anise and cloves.
Sift the flour into a large mixing bowl. Add salt.
Cut the butter into cubes and toss into flour. Use your hands to combine the butter and flour until the flour is crumbly.
Add the eggs and cold water.
Use your hands to knead the pastry dough till it forms into a ball. Do not over-knead.
Preheat oven to 350 degrees F.
Roll the pineapple jam into individual small balls. Set aside.
Use a rolling pin to roll out the pastry dough into a quarter inch thick sheet. Use a cookie cutter to cut out dough. Make a divot in the center of the cookie, then place one ball of pineapple jam in the middle.
Bake for 20-25 minutes.
Enjoy!
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