To League of Kitchens cooking instructor Shandra Woworuntu, baking comes naturally. Her grandmother owned a baking supply and snack company in East Java, Indonesia, and Woworuntu and her mother ran a homemade cookie business in Jakarta in the late 1980s.
Ingreadient
- 3 ¼ cups all-purpose flour (about 13 7/8 ounces)
- ¾ cup cornstarch (about 3 3/4 ounces)
- ¾ cup whole or non-fat powdered milk (about 3 ounces)
- 1 ¾ cups salted butter (14 ounces), at room temperature
- 2 cup powdered sugar (about 7 ounces), sifted, divided, plus more for dusting
- 3 large egg yolks
- 1 teaspoon pandan flavoring (such as Butterfly)
Direction
- Sift flour, cornstarch, and powdered milk into a large bowl; set aside. Beat butter and 1 cup powdered sugar with an electric mixer, starting on low speed and gradually increasing speed to medium-high, until soft and fluffy, 3 to 5 minutes. Scrape down sides and bottom of bowl. Add egg yolks; beat on medium speed until well combined, 2 to 3 minutes. Add pandan flavoring; beat until evenly combined, about 30 seconds, stopping to scrape down sides and bottom of bowl as needed.
- Add flour mixture to butter mixture in 4 additions, folding with a rubber spatula after each addition until mostly combined and mixture forms a shaggy dough. Using your fingers, pinch dough to fully incorporate dry ingredients. (Do not knead.) (Dough will be soft and slightly sticky.) Divide dough evenly into 2 balls. Wrap balls individually and tightly in plastic wrap; refrigerate 30 minutes.
- Preheat oven to 300°F with racks in upper third and lower third positions. Line 2 baking sheets with parchment paper. Unwrap dough balls, and shape into 1-ounce balls (about 2 tablespoons or 1 1/2 inches each); arrange at least 3/4 inch apart on prepared baking sheets. Bake in preheated oven until bottoms are light golden brown, 25 to 30 minutes, rotating baking sheets between top and bottom racks halfway through bake time. Remove from oven, and immediately dust cookies heavily with powdered sugar. Let cool on baking sheets 10 minutes.
- Place remaining 1 cup powdered sugar in a medium bowl. Working in batches while cookies are still warm, roll cookies in powdered sugar to coat. Return coated cookies to baking sheets. Let cookies stand until completely cool and dry, at least 15 minutes or up to 4 hours. Dust cookies heavily with more powdered sugar.
