First boil the pineapple together with cinnamon and cloves until reduced and the mixture becomes slightly sticky.
For best result, refrigerate for ± 30 before use so the jam will not be too sticky.
Beat butter, margarine, powdered sugar, and vanilla with a mixer until soft and combined. Add egg yolks one by one, mix well.
Slowly fold in the flour and powdered milk mixture, stir slowly with a wooden spoon or spatula until incorporated. Wrap the dough in plastic, refrigerate and let it rest for approximately 30 minutes.
Divide the dough into 12 g balls, refrigerate for a while. Take the balled dough, flatten it, and fill it with pineapple jam and Cheese, roll into a ball and shape into an oval form and cut the dough with scissors to create hedgehog-like effects. Continue until all the dough is used.
For the next step, line the cookie on a cookie sheet lined with baking paper. Give some space between the cookies, brush with egg yolk wash. Bake in preheated oven for approximately 20 minutes. Preheat oven at 150 Celcius.
