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.
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.