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Blend the pineapple chunks in an electric blender.
Sift to drain off excess juice.
Cook pineapple, sugar, cinnamon stick, vanille
sugar, salt in a sauce pan over medium heat and
let them simmer.
Stir until the mixture dry and thick.
Beat in eggs yolk, icing sugar, margarine and
butter with a high speed mixer for about 2
minutes.
Fold in flour.
Roll the dough and fill with pineapple jam.
Place on grease baking trays then paint the top of
cookies with egg yolk.
Bake in preheat oven at 180°C for about 20
minutes.
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