✅️A - Mix & combine salted butter, egg yolks & vanilla extract (if using, vanilla extract is optional). Mix until JUST combined. Mix in sifted icing sugar. Note: Sifting icing sugar is to make sure sugar has no lump.

✅️B - SIFT TOGETHER all dried ingredients listed in ✅️B (SEE NOTE 3). Add sifted ingredients into butter mixture in step 1. Mix and knead until pliable soft dough is formed. Note: custard powder is available from Walmart. See pic below.

Below are the type of cookie presser that can be used. You can also use good piping bag fitted with a star tip (eg: wilton #1M or any piping with your preferred flower tip. See pic below). We always use the one on the second pic (white plastic cookie presser).

Place enough dough into the cookie mould. Pipe the dough onto baking tray. See pic below. Space the cookies evenly.

Pinch a small amount of dough. Mix with a drop of red food colouring. Take a tiny bit of this dough and make a tiny round ball. Place on top of the cookies. See pic.

Preheat oven to 150°C/302°C. Bake cookies for 13 mins. Baking time varies, depending on the type of the ovens, some can take up 15-20mins at 160°C. Ours usually take 13mins at 150°C. See pic below for reference. The first pic is the light golden base that we are looking for. Cookies are very soft when they are hot (out from the oven). Leave to cool slightly on the tray then gently transfer to a cooling rack to cool completely before storing them in an airtight jar.