Cut the skin off the pineapple, core it, and cut into chunks.

Blend the pineapple chunks in a food processor until smooth.

Strain the blended pineapple to remove excess liquid, reserving 1 teaspoon of juice.

In a small saucepan, cook the processed pineapple over low heat.

Add sugar gradually, stirring frequently, until the mixture is golden and sticky (about 1-1.5 hours).

Remove from heat and add cornstarch dissolved in pineapple juice (or water).

Refrigerate the pineapple jam until ready to use.

Use a stand mixer with a dough hook to knead together flour, butter, salt, confectioners sugar, egg yolks, and cornstarch.

Divide the dough into 24 pieces and roll each into a ball.

Flatten the balls and make an impression in the center with your thumb.

Place the cookies onto a baking sheet lined with a silpat.

Remove the pineapple jam from the fridge.

Pinch off a teaspoon of jam, roll into a ball, and place in the center of each cookie.

Bake at 350 degrees F (175 degrees C) for 20-25 minutes.

Let cool and enjoy!