Sakura Spritz Cookies

• 80 grams Cake flour
• 20 grams Almond flour (or cake flour)
• 4 grams Powdered strawberry (optional)
• 50 grams Unsalted butter
• 40 grams Sugar (preferrably powdered sugar)
• 2 tbsp Milk or heavy cream
• 1 dash Salt
• 1 Red yeast rice liquid
• 1 optional Silver dragees

1. Combine all ingredients and mix with a whisk (this has the same effect as sifting).
2. Bring the butter to room temperature or microwave to soften and mix with a whisk.
3. Add the sugar to the mixture from Step 2 and mix until fluffy.
4. Add the milk or heavy cream, a little at a time, to the mixture from Step 3, mixing well after each addition.
5. Add the red yeast rice powder to add color and mix.
6. Add the flour from Step 1 to Step 4 and mix.
7. Fill a pastry bag with the dough and pipe onto a baking sheet lined with parchment paper.
8. Press the piped out end gently with your finger to shape and place 2 to 3 silver dragees in the middle.
9. Bake in an oven preheated to 170C for about 10 minutes.
10. This is the red yeast rice liquid that I used.
11. I used powdered sugar and powdered strawberry from a dollar store.
12. I also bought the silica gel at the dollar store.
13. Use it when storing or wrapping the cookies for presents to preserve the crispiness.

flour, flour, strawberry, butter, sugar, milk, salt, red yeast, dragees

Taken from cookpad.com/us/recipes/150632-sakura-spritz-cookies (may not work)