150 g
butter, slightly softened at room temperature
23 g
icing sugar
1.5 to
2 tsp purple sweet potato powder, optional
Instructions
1. Place softened butter into mixing bowl. Add in icing sugar. Whisk till combined.
2. Add in flour and cornstarch. Mix well.
3. If you would like to make a 2 tone cookie, remove slightly less than 1/2 of the cookie dough into another bowl. Add in purple sweet potato powder and mix well.
4. Place original cookie dough into piping bag (only on 1 side), fitted with Wilton 2D nozzle (or any nozzle preferred). Place the colored cookie dough into the other side of the piping bag.
5. Pipe out cookie dough onto lined baking tray. Bake in preheated oven at 160C for 15-20 mins, or till evenly browned.
6. Cool completely on wire rack before storing in air tight container.
All swear that we need to use Golden Churn Butter (in tin) to attain a better result. I have tried this cookies before but personally it is not something that I will crave for after eating it
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