Comment: These cookies are sweet, creamy, and tangy. The pineapple custard had a nice creamy subtle flavor while the fresh pineapple contributed a more pronounced flavor. The cookie is made with oil instead of butter and turns out more cakey than chewy. I think these cookies would be fun to bring to a Hawaiian themed party.
Sugar Cookie Recipe
Note – I cut the sugar cookie recipe in half and only added 1/4 cup of sugar.
Pineapple Custard Recipe
1 cup pineapple juice
1 egg
2 Tbsp sugar
2 Tbsp cornstarch
Bring pineapple juice to a boil in a pan. Combine egg, sugar and cornstarch in a separate bowl. One pineapple juice starts to boil add it to the egg/sugar/cornstarch mixture in a slow, steady stream. You must stir the mixture vigorously while your pouring in the hot pineapple mixture so that the eggs do not curdle. Put the mixture back over medium to low heat and stir until the liquid mixture begins to thicken. It will look like pudding. Then plunge the bottom of your pan into cold water to stop the temperature from rising. Continue to stir to cool the custard down. Then transfer the custard into another bowl, cover it will plastic wrap and refrigerate. Wait an hour or so before serving it so that it is chilled. Also, you will want to stir it a little so that it becomes smooth before serving.
Serve with fresh pineapple.
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