SUGAR COOKIES

pastel coreano
180 Min 180 Min
15 Portions 15 Portions
Medium level Medium level
Ingredients

Cookies ingredients

  • 1¾ cups + 2 tbsp of flour
  • 5/8 cups of butter
  • 3 1/4 tbsp of corn starch
  • 1 tsp salt
  • 2 eggs
  • 10 tbsp of sugar
  • A big splash of Vainilla Molina

Frosting ingredients

  • 1 cup of butter
  • 1/2 cup of shortening
  • 2 3/4 of powdered sugar
  • A big splash of Vainilla Molina
Directions

Directions for the cookies

  • Sift the flour, mix with the cornstarch, salt and set aside.
  • In another bowl, beat the butter at room temperature until creamy.
  • Add the sugar and mix until blended.
  • Add the 2 eggs and mix.
  • Add a big splash of Vainilla Molina, and incorporate.
  • Add the flour, little by little, until a uniform dough is formed.
  • Transfer the dough to a baking sheet, cover and refrigerate for 1 hour.
  • Roll out and cut the cookie dough.
  • Bake in a preheated oven at 356 °F / 180 °C for 10 to 15 min.
  • Let cool to harden before decoration.

Directions for the frosting

  • In a bowl, beat the shortening with the butter until creamy.
  • Gradually add the powdered sugar, continue beating until incorporated.
  • Add a big splash of Vainilla Molina, and mix.
  • Place in separate bowls and dye with preferred gel vegetable coloring.
  • Decorate the cookies once they are cool.