Combine all ☆ ingredients and mix with a whisk (this has the same effect as sifting).
Bring the butter to room temperature or microwave to soften and mix with a whisk.
Add the sugar to the mixture from Step 2 and mix until fluffy.
Add the milk or heavy cream, a little at a time, to the mixture from Step 3, mixing well after each addition. Add the red yeast rice powder to add color and mix.
Add the flour from Step 1 to Step 4 and mix.
Fill a pastry bag with the dough and pipe onto a baking sheet lined with parchment paper. Press the piped out end gently with your finger to shape and place 2 to 3 silver dragées in the middle.
Bake in an oven preheated to 170℃ for about 10 minutes.
This is the red yeast rice liquid that I used.
I used powdered sugar and powdered strawberry from a dollar store.
I also bought the silica gel at the dollar store. Use it when storing or wrapping the cookies for presents to preserve the crispiness.
Story Behind this Recipe
I bought a sakura-shaped nozzle thinking to myself, "I'm going to make cookies!". But whenever adding food coloring to my usual recipe the batter always becomes orange when I mix it with egg yolk. I thought up a recipe that resulted in a beautiful sakura color.
Add the milk or heavy cream a little at a time! It's best to bring it to room temperature. The nice sakura color will fade if you bake them too long, so keep an eye on them as they bake. Less sugar makes the cookies less likely to burn and results in a prettier color.