Leftover Pineapple Tart Dough Cookies

I prefer to have leftover pineapple tart dough to leftover pineapple tart filling. The leftover tart dough is delicious on its own! I usually just roll the dough out into 5-mm thickness, apply egg wash, then bake for about 15 to 16 minutes until golden. They are buttery and melt-in-the-mouth goodies.

These cookies are delicious plain, but because they are not sweet to begin with, simple flavours can also be added to add an oomph to these cookies. Black sesame seeds, sea salt flakes (I love fleur de sel), or cassonade sugar are just ideas that you can play with.

As the coming Lunar New Year is the tiger year, I thought it'd be fun (and Instagram-worthy) to make some tiger cookies. The face is made with a round cookie cutter while the corner of a square cookie cutter is used to cut out the ears. For the eyes, nose and stripes, I first coloured a small portion of the dough black using black cocoa powder. The black cocoa dough is rolled out into a thin layer and piping tips are used to cut out the eyes and nose. A knife is used to cut and transfer the stripes onto the tigers. Videos on the making of these tiger cookies can be found on my Instagram post about these cookies (#2 and #3). The resulting cookies are really adorable, but I must admit, they disappear (into my belly) much faster than you can make them. 😉

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Pineapple Tart Dough Cookies

Leftover pineapple tart dough? Don't throw them away! The excess dough can easily be made into melt-in-the-mouth cookies and topped with simple flavours.

Prep Time30 mins

Cook Time15 mins

0.511.523

INGREDIENTS

 

• ▢ Pineapple tart dough
• ▢ 1 egg yolk
• ▢ Black sesame seeds, optional
• ▢ Fleur de sel, optional
• ▢ Cassonade sugar, optional

INSTRUCTIONS

• Preheat oven to 160°C (conventional) / 150°C (convectional). Line baking sheets with parchment paper or Silpat.
• Roll out pineapple tart dough in between two sheets of parchment paper to a 5-mm thickness. Stamp or cut out desired cookie shape. Transfer cookies onto the lined baking sheets.
• Whisk egg yolk with ½ teaspoon water until smooth. Brush a thin layer of egg wash on the cookies.
• Sprinkle with black sesame seeds, fleur de sel or cassonade sugar as desired.
• Bake cookies for 10 minutes. Rotate the baking sheet 180° and bake for another 5 to 6 minutes until golden. Let cool completely on the baking sheets before storing them in airtight container.

NOTES

• To make the tiger cookies, take a small portion of the dough and knead in black cocoa powder or black food colouring. For the main dough, use a round cookie cutter for the face and a square cookie cutter for the ears. For the designs, roll the black cookie dough into a thin layer and use round piping tips to cut out the eyes and nose. Cut thin strips and transfer them onto the cookies to make the stripes.

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