1 (21 ounce) can crushed pineapple with juice
1 teaspoon white sugar
6 tablespoons evaporated milk
6 tablespoons butter
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 (8 ounce) can whole biscuit dough
Preheat oven to 400 degrees F (200 degrees C).
Remove shell from dough and pack into muffin tin.
Pour pineapple juice through a sieve into a blender, partially overlapping edges. Crush sugar and evaporated milk until finely chopped. Add butter and egg, mixing just until combined. Stir in pineapple juice mixture and lemon juice. Mix until well blended. Fold into flour mixture. Roll the cookie dough into 1 inch balls. Place 1 at a time onto muffin cups.
Bake in preheated oven for 30 minutes, or until smooth and golden brown. Remove from oven and cup muffins with aluminum foil. Allow cookies to cool on baking pan for 10 minutes before removing to a wire rack to cool completely.