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