INDONESIAN PINEAPPLE COOKIES (Kue Nastar)

I used to help my Mom bake this Nastar cookies and also helps make the pineapple jam. Nastar is usually served on feast days, ranging from Christmas , Eid , until the lunar new year.

Nastar is a cookies from dough of flour , butter and eggs are filled with jam fruit pineapple. The origin of the Dutch language of “Tart Ananas“. The shape of this cookies are round with a diameter of about 2 cm, above it is often decorated with small pieces of cloves or raisins.

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INDONESIAN PINEAPPLE COOKIES (KUE NASTAR) RECIPE

Ingredients:

1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 cup softened unsalted butter
1/2 cup confectioners’ sugar
3 egg yolks
1/2 teaspoon vanilla extract
1 cup pineapple jam or preserves
1 egg, beaten, for egg wash

DIRECTIONS

Preheat oven to 325°F/170°C
Line several cookie sheets with parchment paper or silicone baking mats.

Sift flour and salt into a bowl and set aside.
Using a stand mixer, cream butter and confectioners’ sugar on medium speed for several minutes until light and fluffy.
Add the egg yolks, one at a time.
Add the egg yolks, one at a time. Add the vanilla and mix until combined.
Add the flour mixture and mix until fully incorporated.
Cover dough and refriegerate for about 30 minutes until firm.

Roll the dough into 1-inch balls and place on cookie sheets, Make a depression in the center of each dough ball and fill with about ½ teaspoon of the pineapple filling.
Pinch the edges of the dough back around the filling, and turn seam side down.
Place on sheets about 2 inches apart.
Brush the tops of each cookie with egg wash.
Bake for 15-18 minutes, rotating sheets halfway through, until shiny and golden. Cool on wire racks.

Makes about 2 dozen cookies.

Copyright © 2014 Ketty’s Cooking. All Rights Reserved · My Website

Baking

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