Soften the unsalted butter at room temperature, then beat with powdered sugar until white.

Add the egg and beat until well combined.

Mix in all the sifted dry ingredients, then refrigerate for 20 minutes.

Divide the pineapple filling into 7-gram portions and the dough into 17-gram portions.

Roll the dough into a ball, flatten it, place the pineapple filling in the center, and wrap it up.

After wrapping, roll it into a ball again and place it in a mini muffin pan, pressing the surface flat.

Bake in a preheated oven on the upper rack at 390°F (200°C) top heat and 355°F (180°C) bottom heat for 15 minutes until the surface is lightly golden.

You can adjust the ratio of dough to filling according to personal preference. If the dough becomes sticky while wrapping, refrigerate for 10 minutes before continuing. The dough can be used three times; any leftover can be rolled and flattened into small cookies for baking. The dough recipe is inspired by Roro's recipe, and for the pineapple filling, refer to 'Low-Sugar Pineapple Apple Jam (Pineapple Filling)' at https://cookpad.wasmer.app/tw/食譜/5555775 or use store-bought pineapple filling.