Preheat the oven to 3oo°F. Lightly butter several baking sheets. Mix together flour and dry milk powder.
Mix margarine and butter with confectioners sugar and eggs until just combined. Gradually beat in the flour mixture, using low speed, until well combined (You could test the dough by roll it into a ball. If youre able to do it, stop mixing) If you want, leave the dough in the refrigerator for about 30 minutes.
Roll dough into 1-inch ball, flatten it, fill it pineapple jam and enclose it back into a ball. Place in greased baking sheets about 1 inch between the cookies. Do the same until all the dough is used.
Bake in the oven about 30 minutes, brush the cookies with glaze, bake about 8-10 minutes more or until the cookies look shiny and dry. Remove cookies from baking sheets and cool on wire racks. Store in airtight containers.
Pineapple Jam
4 pineapples, grated finely, do not drain the liquid 200 gr granulated sugar 1 teaspoon salt 1 cinnamon stick Dash of clovesoptional
Cook the pineapples with the liquid, salt, cinnamon stick and cloves if using, until the liquid has mostly evaporated. Add the sugar and turn down the heat to low, cook some more until it has no more liquid and is quite sticky. Let it cool before using.
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