Blossom German Cookies

Ingredients:

250 g. unsalted butter (softened)

75 g. Icing Sugar (sifted)

100 g. plain flour (sifted)

250 g. potato starch (sifted)

1/4 tsp. strawberry emulco/paste

1/8 tsp. pandan paste

Sprinkles (for topping)

Methods:

1. In a mixer bowl, add butter and icing sugar, beat over low speed until combined, but not until fluffy.  Scrap the sides down with a rubber spatula in between to ensure even mixing.
2. Add in sifted plain flour and potato starch.  Beat using low speed, scraping the sides of the bowl down with spatula and mix until all ingredients are well combined.
3. Divide dough into 2 portions.
4. Add strawberry emulco/paste to one portion and mix with a spatula until well combined.
5. Add pandan paste to the other portion and mix well.
6. Put  each dough into piping bags and pipe onto  lined baking sheets.
7. Top with sprinkles.
8. Bake in a preheated oven of 160 degree Celsius for 15 minutes.
9. Remove from oven and let cool on a wire rack.
10. Store in airtight jars/containers.

I adapted this recipe from 'Kathrine Kwa Baking Tutorials.'