1. A jar of pineapple to open, drain the juice, the pulp if you wish to find out even more small pieces (I didn't), put it in a bowl for drying and put in the fridge. If you wish to prepare the filling from fresh pineapple, you can do it like this: the pineapple (500g) cut into pieces, add sugar (1 stack.), a pinch of salt, cinnamon stick and cook on low heat for 45 minutes. Cool, drain the pineapple and put in a bowl to dry. 2. Mix the flour, milk powder and custard powder. Judging by the constituents of custard, it is quite possible to replace "Baby" or other baby powder food.

3. Beat the butter with sugar and salt, add the egg. I added more food coloring and orange flavoring.

4. Gradually add the dry mixture and knead the dough. The dough will be crumbly and brittle. This is normal. Divide it into 2 parts and refrigerate for 2 hours.

5. Roll the dough into a sausage and cut into pieces (size is optional). From each piece roll into a ball, flatten and put slices of pineapple. The ball can break and deform. It's not terrible. Working with the dough like play-DOH: everything is fine teleplays. Remove dough from refrigerator parts, you will soon realize that cold dough is easier to work. And I noticed another thing: the hand is better not to wet, work with dry hands, otherwise the dough will start to stick to hands and to break.

6. Put all the balls on a baking sheet (at a short distance, so that the balls will spread a little) and put it in the refrigerator until the oven is heated to 180 degrees. The pan can not be lubricated.

7. Lubricate the balls with the beaten egg yolk and stick the buds of clove. 8. Bake for 20 minutes. But see for yourself, watch touch finger: once cured, the top can be removed. During baking, the apartment is a pungent smelling cloves. Personally I do not like it, but then place very gently afterwards. At this stage, the mandarins resemble the most. It is a pity not to leave it out)

Cookies are cool: inside the very hot pineapple! I'm a little overexposed - is very fond of reading forum. And, I would add a little more flour in the kneading: of course, will crack, then more, but the shape will hold better. And where you saw the perfect tangerines?)