Pineapple Thumbprints

Directions

1. 1
   Whisk the flour, baking powder and salt in a medium bowl.
2. 2
   Beat the butter, brown sugar and 1/3 cup granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes.
3. 3
   Beat in the egg, then the lemon juice.
4. 4
   Reduce the mixer speed to medium low; mix in the dried pineapple, then the flour mixture until combined.
5. 5
   Cover and refrigerate until firm, about 30 minutes.
6. 6
   Meanwhile, combine the crushed pineapple, cream cheese, the remaining 2 teaspoons granulated sugar, the vanilla and lemon zest in a bowl with a rubber spatula, breaking up any large pineapple pieces.
7. 7
   Refrigerate until slightly firm, at least 30 minutes.
8. 8
   Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
9. 9
   Roll the dough into 1-inch balls; arrange 2 inches apart on the baking sheets.
10. 10
    Indent each with the back of a floured 1/4 teaspoon measuring spoon; brush with milk.
11. 11
    Bake, switching the pans halfway through, until the cookies are slightly puffed, 10 to12 minutes.
12. 12
    Remove from the oven andre-indent; spoon in the filling.
13. 13
    Return to the oven until lightly browned, 6 to 8 more minutes.
14. 14
    Let cool 5 minutes on the baking sheets; transfer to racks to cool completely.
15. 15
    Top with dried pineapple.
16. 16
    Photograph by Levi Brown