Pineapple Shortbread Cakes

Deliver pineapple shortbread pies for a special treat for those special friends. These delicious, buttery brownies are the work of love, but they are absolutely worth the time you spend making them.
To prepare the filling, flip the pineapple onto a fine sieve, squeezing out the dry ingredients; leave the juice for another use. Place the pineapple in a medium saucepan over medium-low heat; cook for 15 minutes or until the liquid has evaporated, stirring frequently. Add the granulated sugar and 1/4 teaspoon salt; cook for 10 minutes or until the liquid has mostly evaporated, stirring occasionally. Add the corn syrup; cook for 5 minutes or until the mixture is thick and sticky, stirring frequently. Add all-purpose flour; cook for 1 minute or until thickened, stirring constantly. Place the mixture on a baking sheet and spread in a thin layer; cover and cool completely (about 20 minutes).To make shortbread cookies, sift the powdered milk into a bowl. Spoon the cake flour into dry measuring cups; flatten with a knife. Sift together the milk powder, baking flour, 1/4 teaspoon salt, and baking powder. Put the butter in a large bowl; beat with a mixer on medium speed until smooth. Add 1/2 cup powdered sugar; beat for 2 minutes or until smooth. Add the egg yolks, 1 at a time, beating well after each addition. Beat for 2 minutes or until fluffy. Add the flour mixture; beat on low speed until smooth. Divide the dough in half. Carefully shape the dough into 2 (10-inch) chunks; cover with plastic wrap. Chill for 30 minutes.Place 1 oven rack 2 positions below the top of the oven; place another oven rack 2 positions above the bottom of the oven. Preheat the oven to 325 degrees.Cut each piece of dough into 12 equal pieces. Working 1 piece at a time, roll out the dough into a 3-inch circle on a lightly floured surface. Place about 1 tablespoon of the filling in the center; bring the edges together over the filling and pinch. Gently squeeze into a 1 3/4-inch-thick floured square mold or cookie cutter, or shape into a square shape by hand. Place the cake on a baking sheet lined with parchment. Repeat with the remaining dough and filling, placing the cakes 2 inches apart on 2 parchment-lined baking sheets (12 cakes per sheet). Bake at 325 ° C for 25 minutes, turning the cakes over and turning the pans over after 15 minutes. Remove the cakes from the molds and allow to cool completely on wire racks. If desired, sprinkle with 1 tablespoon of powdered sugar.