Fubao Panda Cookies Recipe

Instructions

1. Lighten the room temperature softened butter with a hand whisk.
2. Add the powdered sugar and whip until light in color, about 3 minutes.
3. Whisk in the lukewarm milk (about 30 degrees) and vanilla extract.
   (Make sure the milk isn't cold, as it can separate if the milk and butter aren't the right temperature.
   If it does separate, heating it in the microwave for 5-second increments and mixing it in may fix it).
4. Sift in the flour and almond flour and mix to combine.
5. Scoop out 40g of the dough and stir in 1g of black cocoa powder (or black food coloring).
6. Chill in the refrigerator for about 1 hour.
7. Scoop out 20 grams of the white dough and shape the round face of the pu bao.
8. Mark where the nose and eyes should be and cut small pieces of black dough to attach the ears, eyes, nose and mouth.
9. Freeze in the freezer for about 20 minutes, then bake in a 140 degree oven for 17-20 minutes.
10. Let cool and draw eyes with coated chocolate.