Pineapple Tea Cookies

Ingredients and Weight:

• 1 cup (198g) all-purpose flour
• 1/2 cup (120g) granulated sugar
• 1/4 cup (28g) packed light brown sugar
• 1/4 cup (57g) unsalted butter, softened
• 1/2 teaspoon (2g) baking powder
• 1/4 teaspoon (1g) baking soda
• 1/4 teaspoon (1g) salt
• 1 large egg yolk
• 1 tablespoon (15ml) vanilla extract
• 3/4 cup (77g) dried pineapple, finely chopped
• 1/4 cup (23g) candied pineapple, finely chopped

Preparation Time:

15 minutes

Cooking Time:

12-15 minutes

Difficulty Level:

2/5 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
3. In a separate bowl, beat together the softened butter, egg yolk, and vanilla extract until light and fluffy.
4. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chopped dried and candied pineapple.
5. Drop the dough by rounded tablespoonfuls onto the prepared baking sheet, spacing them evenly apart.
6. Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
7. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutritional Information:

• Serving Size: 1 cookie
• Calories: 125
• Total Fat: 6g
• Saturated Fat: 3g
• Cholesterol: 25mg
• Sodium: 70mg
• Total Carbohydrates: 18g
• Dietary Fiber: 1g
• Sugar: 13g
• Protein: 2g

Dish Characteristics:

• Sweet and tangy
• Buttery and crumbly
• Bursting with pineapple flavor
• Perfect for tea time or dessert

User Comments:

• "These cookies are absolutely delicious! The pineapple flavor is so unique and refreshing."
• "I love the combination of the dried and candied pineapple. It gives the cookies a great texture and taste."
• "These cookies are so easy to make and always a hit with my guests."

Special Precautions and Tips:

• If you don't have dried or candied pineapple, you can use fresh pineapple that has been finely chopped and patted dry.
• To make the cookies chewier, reduce the baking time to 10-12 minutes.
• Let the cookies cool completely before storing them in an airtight container at room temperature for up to 3 days.