• Times are approximate since there is time for making the dough, chilling it ( either a few hours or overnight) and the chilling time between rolling, cutting and cooling after baking. Also depends on how many cookies you bake at once.

Make the cookie dough:

• In a small bowl, whisk together the flour, salt and pandan leaf powder. 
• In a large mixing bowl mix together the butter and sugar - you can use a spoon, whisk or a hand mixer on low speed for this. Add in the egg yolks and mix until combined.
• Add in the liquid pandan extract and mix then add in the flour mixer. Mix until combined then knead with hands until a smooth dough is formed. 
• Divide the dough into two sections, form into discs, wrap in plastic wrap and chill for at least two hours, up to overnight. 
• When ready to bake, heat your oven to 350 Deg. F. Line baking sheets with parchment paper. 
• Working with one dough disc at a time, roll out between pieces of wax paper to just under ¼ of an inch thick. 5 mm. 
• Remove the top piece of wax paper and lightly dust the rolled out dough with flour. Lightly flour the embossed rolling pin. Starting at the end of the dough in front of you, press down with an even firmness and slowly roll along the dough to the top of the dough then lift off the rolling pin. Do not roll backwards or roll again. Just roll one time.
• Slide the embossed dough onto a cookie sheet and chill for a few minutes. This can be done in either the refrigerator or freezer. 
• Cut out the cookies. Leaving the embossed dough on the baking sheet, use a 2 inch or 2.5 inch round cookie cutter (5-6.5cm) and cut out circles, gently pressing all the way into the embossed dough. 
• Place this into the freezer to firm up the dough. For about 10 minutes. 
• Pop the cut out circles with a thin spatula then place on the parchment lined baking sheets. These cookies don't spread so you can place them close together to bake a lot of them at once. IF the dough has gotten a little soft, freeze again until firm. 
• Bake the cookies for 8-10 minutes or until set and the tops look dry. You don’t want them browning at all. 
• Cool on the baking sheets for one minute then carefully transfer to a wire cooling rack to cool completely. 

While the cookies are cooling, make the buttercream:

• Combine all the buttercream ingredients into a mixing bowl or a stand mixer, besides the coconut milk and the hibiscus coloring if using. 
• Mix until light and fluffy, adding in the coconut milk a little at a time until smooth but still thick. 
• Take half of the buttercream and add in the hibiscus powder and mix well. 
• If you want to pipe the buttercream between the cookies, fill two piping bags with each buttercream, using an open round or star tip for either bag. 

To assemble the cookies:

• Pipe or spread a generous tablespoon of buttercream on the underside of one cookie (non embossed side) then carefully sandwich with another cookie. Repeat for all cookies until all sandwich cookies are made. Set on a baking tray and chill until buttercream is set. 
• Keep cookies chilled in an airtight container until ready to serve or add to a cookie tray or box.