Step 1

In a medium mixing bowl, add the butter, powdered sugar, flour, cornstarch, extract and egg yolk. Mix until just combined. Do not over mix. The cookie dough will look crumbly.

Step 2

Chill in the fridge for about 15 minutes to make the dough easier to work with. If the dough is too hard, let it soften a little. You want to make sure the dough is still cold but pliable.

Step 3

Prepare your baking sheet. Put your baking mat or parchment paper on our baking sheet.

Step 4

Make cookie dough balls. You want your cookies to be about 1/3" thick. Thicker cookies will spread and distort the design. Experiment with the amount of dough that works with your molds or stamps.

Step 5

Roll the cookie dough balls in granulated sugar. The sugar prevents the dough from sticking to the mooncake mold. Shake off excess sugar to ensure a crisp design after baking.

Step 6

On your prepared baking sheet, press the dough balls using the mooncake mold as you would with mooncake dough. Carefully release the mold. The cookie should stay on the baking mat or parchment paper.

Step 7

Chill the stamped cookies in the refrigerator for at least This will help to preserve the details of the design and prevent the cookie from spreading during baking.

Step 8

Preheat the oven to 350 while cookies are chilling in the fridge.

Step 9

Bake the cookies for 8-10 minutes. Cookies should be just golden on the edges. Over-baked cookies may taste a little bitter.