Preparation

• Leave the unsalted butter at room temperature to soften.
• Line a baking sheet with a Silpat (a non-stick baking mat that helps prevent browning on the bottom) or parchment paper.
• Preheat the oven to 170°C (340°F) 10 minutes before using.
• If using pliers to break the candy, make sure they are either unused or thoroughly washed and sanitized.

Cookie dough

1. Put the softened butter and sifted powdered sugar into a bowl, and mix until the powdery texture of the sugar disappears.
2. Add the egg whites gradually and mix them together. Since the butter may not blend well with just the egg whites, add them gradually and mix well after each addition.
3. Add the sifted flour and mix with a rubber spatula.
4. Shape flat, wrap in plastic wrap, and let rest in the refrigerator for at least 1 hour.

Roll out the dough & cut out the molds

1. Prepare two large sheets of parchment paper and place the dough between them. Use a rolling pin to flatten the dough to a thickness of about 3mm / 0.12 inches, gently pounding it as you go. Once rolled out, chill the dough in the refrigerator (or freezer) until it reaches a firm consistency that is easy for cutting shapes.
2. Carefully peel off the top and bottom sheets of parchment paper from the dough. Begin by cutting out large circles using a cookie cutter, then cut out smaller circles inside to create a donut shape.
3. Place the dough on a baking sheet and bake in a preheated 170°C (340°F) oven for 10 minutes. Once the cookies have slightly browned and become slightly puffy, remove them from the oven. (They don't need to be fully cooked at this point since they will be baked again later.)

Candy preparation

1. Crush the candy while it is still inside the bag using a pair of pliers.
2. Place star-shaped sugar decorations and crushed candy in the center of the baked cookies.
3. Lower the oven temperature to 160°C (320℉) and bake for about 5 minutes. Remove from the oven when the candy has completely melted. If you feel that there is not enough candy or sugar decorations, you can add a little more while the cookies are still baking.

Icing

1. In a bowl, combine sifted powdered sugar and egg whites using a whisk or mixer. Mix until well combined. The consistency should be slightly loose as there is no need to draw lines or patterns.
2. Spread the icing onto the cookie portion and allow it to dry. Once dry, the cookies are ready to be enjoyed!