Purple Yam Butter Cookies
250g butter, take out and leave it to thaw at room temperature while you prepare the rest of the ingredients
195g Potato Starch
20g Purple Yam Powder
150g All Purpose Flour
70g Icing Sugar
1 tsp vanilla extract
Use a stand mixer to cream butter and icing sugar until creamy (about 2 minutes at medium speed-Kenwood mixer speed 4) before adding vanilla and salt, beat a few seconds then add the sifted flours and mix about a minutes with mixer on lower speed before switching to spatula mixed until dough is evenly combined.
Transfer some dough into piping bag fitted with piping nozzle and pipe out cookies on to baking sheet.
Baked at 145C for 40 minutes or according to your preference on the color of your cookies.
These cookies are easy to handle without leaving much crumbs, yet melt in mouth and crispy at the same time. Not to mention, the colour is beautiful!