Food Fashion Party

[Cookie]
1. Beat softened butter and sugar till soft and fluffy in a stand mixer or hand mixer.

2. Add the egg and mix it well.

3. In a bowl, add the cashew powder, all purpose flour, baking powder and salt and mix well.

4. Add the dry ingredients to the butter mixture and form a dough. Wrap the dough in a plastic with wrap and refrigerate for an hour or even overnight. Alternatively, You could also roll it to a ¼ of an inch in between 2 plastic wraps and lay it on a flat baking tray and freeze for 20 minutes or refrigerate for 30 minutes and cut out and bake.

5. Roll the dough to a ½ cm and cut out the desired shapes. For lintzer cookies, use one size of cookie cutter and cut a smaller hole(large hole in this case) in the middle for half the cookies before baking and bake at 350 degrees for 12 minutes or until the edges are lightly browned.

6. After the cookies are completely cooled. Take the cookies with a cut center and sprinkle with some powdered sugar before assembling it. Spread with some jam and sandwich it.

7. You can sandwich them before serving. The plain cookies will stay good for a week in an airtight container.

[Custard]
Mix the yolks in some cold milk well. Heat the heavy cream, milk, and salt together in a medium saucepan over medium heat. As soon as it begins to simmer, remove from heat. Stir in the vanilla extract. Add the yolk mixture to the milk and Keep those egg yolks moving so they don’t scramble. whisk the egg yolk mixture into the warm heavy cream. In some milk add the cornstarch and add it to the milk mixture. In medium heat, cook this until it is very thick. The custard for these cookies should be very thick, almost like a solid so you can stuff it and it stays well in the center. Take it out of the stove when it's really thick. Let it cool and refrigerate it overnight.

[Sandwiches]
Take one cookies, top it with custard, it will be more like a jelly. Add some sugar, torch it and place the top of the cookie.