Sand Cookies Recipe (4 Flavors)

Instructions

Cookie Dough

1. Gently mix the room-temperature butter.
2. Mix in the powdered sugar and salt.
3. Add the egg and vanilla extract and mix evenly.
4. Sift in the flour, cornstarch, and almond meal.
5. Mix evenly with a spatula.
6. Wrap in plastic wrap and let rest in the refrigerator for about an hour.
7. Place the dough between sheets of parchment paper and flatten with a rolling pin.
8. Chill in the freezer for about 20 minutes.
9. Cut out dough with cookie cutters and place on a baking mat.
   (If the dough is soft at room temperature, chill again in the freezer for 10 minutes before cutting.)
10. Gather the remaining dough, roll it out again, chill, and cut out the same way.
11. Place in the freezer while preheating, then bake in a 170-degree oven for 16-18 minutes.
    (Watch the color and adjust accordingly)

Condensed milk buttercream (4 types)

11. Gently mix the room-temperature butter (using a hand mixer).
12. Add the powdered sugar and whip on high for about 4-5 minutes.
13. Add the condensed milk and whip.
14. Whip in the fresh cream.
15. Divide the cream into 4 portions.
16. Fold the melted chocolate, strawberry powder, and green tea powder into three of the creams.
17. Fill a piping bag with each of the 4 creams and squeeze it into the cookies.
18. Refrigerate for 30 minutes to firm up the creams.