This is Golden Churn butter, available in general Hong Kong baking stores, some Southeast Asian grocery stores, and supermarkets. Cookies made with it are particularly crumbly and have a rich buttery flavor. It can be stored at room temperature, but if the weather is too hot and the butter becomes very soft, you can refrigerate it for a while to firm it up.

The small flower-shaped original cookies in the demonstration are made with a San Neng SN7093 eight-tooth piping tip-3 (medium) (diameter 14.5*diameter 24*42). This amount makes about 12 – 14 pieces, baking time is about 14 minutes.

The rose-shaped matcha cookies in the demonstration are made with a San Neng SN7071 five-tooth piping tip-1 (large) (diameter 16.5*diameter 29*41). This amount makes about 8 pieces, baking time is about 11 minutes.

The long strip chocolate cookies in the demonstration are made with a San Neng SN7102 ten-tooth piping tip-2 (medium) (diameter 13*diameter 25*40). This amount makes about 18 pieces (each about 3 inches long), baking time is about 9 minutes.

Switch to a spatula, sift the dry ingredients into the butter in 3 batches, and mix until no dry flour is visible. Do not overmix.

Put the mixed ingredients into a piping bag fitted with a piping tip.

Pipe the cookies onto a baking sheet lined with parchment paper.

Bake in a preheated oven at 340°F (170°C) until done.

After baking, let cool for 5 minutes, then transfer to a wire rack to cool completely.

Turn off the electric mixer, use a spatula to mix well, making sure to scrape the sides and bottom of the bowl. Then turn the mixer back on and beat on high speed for 7 minutes until the butter is pale yellow. Add vanilla extract and beat on high speed for another minute.

For the next minute, gradually add the powdered sugar to the butter while beating.

Place the softened Golden Churn butter in a large bowl and beat with an electric mixer on medium-low speed for 2 minutes until smooth.

Mix the dry ingredients and set aside.