Songpyeon(Half-moon rice cake)cookies recipe

Songpyeon(Half-moon rice cake)cookies
1. Beat room temperature unsalted butter with a hand mixer until smooth
2. Add vanilla extract, salt, and sugar powder and whip (whip until the dough turns slightly white)
3. Add eggs in portions and whip (mix thoroughly each time you add them while cleaning the sides of the bowl with a spatula so that the dough does not separate)
4. Divide the dough into 3 bowls
5. Add sifted flour, almond powder, and prickly ash powder and mix by cutting with a spatula
6. Once the powder is mixed to some extent, use a scraper to knead and wrap the cookie dough
7. Add sifted flour, almond powder, and mugwort powder and mix by cutting with a spatula
8. Once the powder is mixed to some extent, use a scraper to knead and wrap the cookie dough
9. Add sifted flour, almond powder, and black sesame powder and mix by cutting with a spatula
10. The powder is When mixed to some extent, use a scraper to make a lump and wrap the cookie dough
11. Refrigerate the cookie dough for 1-2 hours
12. Sprinkle flour on the dough and lightly knead to make it firm evenly
13. Sprinkle flour on the Teflon sheet, place the dough on it, and roll it out to a thickness of 3-4mm
14. Coat the cookie cutter with flour and cut it out
15. Refrigerate briefly to harden
16. Place a Teflon sheet or baking mat on the iron plate and place it on it
17. Bake in a preheated oven at 160 degrees for 13-15 minutes
Songpyeon (Half-moon rice cake) cookies 61-62 servings
Unsalted butter 120g
Vanilla extract 2g
Salt 1g
Sugar powder 85g
Egg 48g
Evening flour 67g
Almond powder 10g
5g of Baeknyeoncho powder
66g of cake flour
10g of almond powder
6g of mugwort powder
65g of cake flour
10g of almond powder
7g of black sesame powder