Mix pineapple, clove, cinnamon stick into a pot. Cook on low heat, stirring often until bubbly. Add in sugar and salt. Cook until liquid gone. Just before taking off from heat, stir in lime juice. Let it cool to room temperature.
Beat icing sugar, butter and Wijsman until creamy and pale. Beat in egg, add in milk powder and flour. Stir to combine until mixture forms a nice dough.
Roll dough to 2 mm in thickness, slice into portions. Place filling in center, then shape dough into rounds or leaf shape or however you wish.
Place cookies on margarin-greased cookie sheet. Brush top with topping. Bake at 150 F C for 25 mins. Let cool completely on sheet.