Meh Meh Pineapple Tarts

350g butter (I've mixed salted and unsalted french butter)
100g condensed milk (a little more if u prefer)
510g plain flour
2 egg yolks (abt 65g eggs)

700g Pineapple filling (i used Bake King ones)
some chocolate chips for the ears ( Ghardhelli will be a good choice)
black sesame seeds for the eyes

Method
1. Use flat beater to cream butter and condensed milk till light color.
2. Add in egg yolk one at a time, and beat until well combined.
3. Turn down the speed and mix in flour a table spoon at a time , till it becomes a soft but not sticky dough.
4. Roll pineapple balls (approx 8g each) and roll dough into bigger balls (approx 10g each).
5. Flatten a piece of dough with your hand and place a piece of the pineapple ball in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into the shape u desire .
6. Roll 2 small balls and flatten for sheep's fur.  Assmble the horns and eyes.
7. Bake in preheated oven at 165C - 170C (microwave oven) for 20mins or till golden brown.
8. Cool them completely before storing.

Almond Cookies - Version 2

130g crisco shortening
70g icing sugar
3/4 teaspoon salt
80g corn flour
120g all-purpose flour
60g almond flakes (lightly roasted)
1/2 tsp almond extract

1.Preheat oven to 160C, lined a baking sheet with baking paper.

2.Beat shortening, icing sugar and salt, and almond extract until smooth.

3.Add sieved corn flour and all purpose flour, follow by almond flakes. Beat with a dough beater (for kitchenaid user) till it becomes a soft dough.

4.Roll dough between sheets of glad wrap until approx 1cm thick. Dip cookie cutter with some flour and cut into round shape(or any shape u desire) . Arrange on baking sheets lined on baking tray.

5.Bake for 20 minutes. Remove and let cool completely on cooling rack . Store in airtight container/ziploc bags.

Almond Cookies - Version 1

150g self raising flour
60g icing sugar
80g ground almond
80g almonds flakes lightly toasted
100g corn oil
1/2 tsp almond extract 

Egg yolk for glaze

1. Sift together flour and icing sugar, add in ground almond and diced almonds, stir well with a spoon.
2.Mix almond extract into corn oil and stir well.
3.Add both ingredients together to form a soft dough with a stand mixer (flat beater for kitchenaid user)
4.Shape into small round balls and place onto baking sheets.
5.Brush egg yolk on top of each balls and  bake in a preheated oven at 170°C for 20mins or until light brown.
6.Cool completely on cooling rack then storing into airtight containers/ziploc bags .