1. Vanilla Butter Sandwich Cookies (Top Left)
Ingredients
• Unsalted butter – 1 cup (250g), softened
• Powdered sugar – ¾ cup (90g)
• Egg yolks – 2
• Vanilla extract – 2 tsp
• All-purpose flour – 2 cups (250g)
• Cornstarch – ½ cup (60g)
• Baking powder – ½ tsp
• Pinch of salt
Filling
• Butter – ¼ cup (60g)
• Powdered sugar – 1 cup (120g)
• Vanilla extract – ½ tsp
• Milk – 1 tbsp
Preparation
Cream butter and sugar until fluffy. Add yolks and vanilla. Sift flour, cornstarch, baking powder, and salt, then fold into the mixture to form a soft dough. Chill for 30 minutes. Roll out to ¼ inch thickness and cut round shapes. Bake at 170°C for 10–12 minutes. Cool and sandwich with vanilla cream. Dust with icing sugar.
2. Custard Cream Cookies (Top Right)
Ingredients
• Butter – ¾ cup (190g)
• Granulated sugar – ½ cup (100g)
• Egg – 1
• Vanilla extract – 1 tsp
• All-purpose flour – 2 cups (250g)
• Custard powder – ½ cup (60g)
• Baking powder – 1 tsp
Filling
• Butter – ¼ cup (60g)
• Powdered sugar – ¾ cup (90g)
• Custard powder – 1 tbsp
• Milk – 1 tbsp
Preparation
Beat butter and sugar until light. Add egg and vanilla. Mix in flour, custard powder, and baking powder. Roll dough and press with patterned mold. Bake at 175°C for 12–15 minutes until golden. Sandwich with custard buttercream.
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