Eggless pandan shortbread cookies with pineapple jam

Ingredients

• Pineapple jam (to be made in advance and kept in the refrigerator) ~
• l can pineapple (567g) - drain away juice and blend (fresh pineapples would be best, but canned ones are just as good)
• 2 tbsp granulated sugar
• 1 tsp lemon/lime juice
• 1/4 tsp ground cinnamon
• 2 cloves
• 1 tsp cornstarch
• Shortbread cookies/tart ~
• 1/2 cup butter
• 1/4 cup icing sugar
• 1/2 tsp pandan paste
• 1 cup flour
• 1/4 cup cornstarch

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Preparation

• Simmer all ingredients for jam (except cornstarch) on low heat until it thickens into a jam-like consistency. This will take a while (at least 1/2 an hour) and will require constant stirring! Once desired consistency is reached, stir in 1 tsp cornstarch and leave to cool.
  
  For cookies:
  
  Cream butter until smooth, then add sugar and pandan paste and beat until cremy.
  
  Gently stir in flour and cornstarch. Flatten into a disc, wrap in saran wrap, and let chill in the refrigerator for at least an hour.
  
  Roll the dough out onto a lightly floured surface to 1/4-inch thickness and cut into desired shapes using cookie cutters. I used the tart mould my mum brought me from Singapore with which you can form an indentation in the middle for the jam...sort of like making thumbprint cookies.
  
  Fill indentations with jam. Bake for about 10-12 min. in pre-heated 350 degrees F oven.

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