Butter cookie dough are piped to form beautiful roses and swirls and baked to perfection. These buttery and crumbly cookies are popular in Indonesia during occasions like Chinese New Year and Lebaran/Eid Al-Fitr.
Line baking sheets with parchment papers. I usually let the butter sits out at room temperature for 30 minutes before I plan to start making the dough. The butter should be soft and not melting
In a mixing bowl, mix all the dry ingredients and set aside. Once the butter has softened, place the butter and sugar in a bowl of the stand mixer, use the flat beater and mix at low speed for 1 minute and then increase the speed to medium and mix until the sugar and butter is mixed through, about 2 minutes. Add egg yolk and continue to mix. Switch to "stir" and then gradually add in the dry ingredient mixture in 3-4 batches until you get a thick batter.
If you plan to use 2 different piping tips, cut off about 1-inch of the piping bag and place the piping tips into the bag and fill up two piping bags with the dough. Push as much air out as possible. The 1M tip will create roses, stars, drop flowers. The 4B tip will create pulled stars design
Pipe the cookies about 2 inches apart as they will spread when baked. Place one chocolate morsel for decoration if you wish. Preheat oven to 330 F (165 C). Place the baking rack 3rd from top. I suggest placing the piped cookies in the refrigerator for 30 minutes before baking as this will help to maintain the shape of the flowers you piped when it bakes. I baked one tray at the time, just because my oven is funky when I tried to bake two trays at the same time. So, know your oven! Bake for 20 minutes and repeat with the rest of the cookies
Let the cookies cool on the baking sheet for 1 minute then transfer the baked cookies to cooling rack and let them cool off completely. Store in an air-tight and dry container and it can last for a month