Today's COOKIE RECIPE is fragrant, buttery and crisp. Try making these Pandan Butter Cookies for the coming festivities. They are flavored and colored using the screwpine leaves. Use a stand mixer to speed up the process.

Recipe by Mama Ding

Total Time | 1 hr 15 mins

Prep Time | 15 mins + 30 mins chilling time

Cook Time | 25 - 30 mins

Yields : 40 cookies

Ingredients

227 g (2 stick or 1 cup) unsalted butter, softened
140 g (3/4 cup minus 1 tbsp) castor sugar
1/4 tsp salt
2 large egg yolks, room temperature
1 and 1/2 tsp vanilla extract
280 g (2 and 1/4 cup) plain flour
4 tsp pandan extract
For pandan extract~
30 - 40 pandan leaves, cut into smaller pieces
120 ml water

Method

01 Prepare the pandan extract at least 2 days ahead.

Blend the pandan leaves with water until fine. Sieve and keep the juice in a glass. Refrigerate for 2 days.

On the third day, the pandan juice would have separated into 2 layers. Pour out the upper clear liquid and keep for other purposes like cooking rice, jelly or kuih.

Use the thicker darker green liquid at the bottom of the glass; this is the pandan extract we are using for this recipe.

02 Preheat oven to 180C.

In a bowl of a stand mixer attached with paddle attachment, cream butter, sugar and salt together at high speed until pale and creamy, about 5- 6 mins. Scrape down the sides one or two times.

Add in egg yolks and vanilla extract. Mix well.

03 Reduce the speed to low and add in flour. Mix until just combined.

Add in the pandan extract and mix well.

Transfer the cookie mixture into a piping bag with your favorite nozzle. Pipe your desired shapes (we used a flat nozzle) onto a baking pan lined with parchment paper.

Refrigerate for 30 mins before baking.

04 Bake at 180C for 12 - 15 mins.

Let cool on the baking pan for 5mins before transferring to a wire rack to cool completely.

Store in an airtight container. Should keep for up to 3 weeks at room temperature.

Notes

To convert this recipe to Danish Butter Cookies, just replace pandan extract with milk. Use a large star nozzle on a piping bag and pipe into rosette shapes or your favorite shape. Use a large nozzle for easier piping.

Adjust baking time according to your oven. Cookies are done when the edges are slightly brown.