In your mixing bowl, cream Salted Butter (150 gram) and Powdered Confectioners Sugar (100 gram) until light and fluffy.
Drizzle in Egg (1) and Pandan Paste (1 tablespoon).
Then sift in Corn Starch (125 gram) and All-Purpose Flour (125 gram). Mix until just combined.
Transfer to a wooden mould lined with plastic wrap. Freeze for one hour.
Preheat oven to 170 degrees C (340 degrees F).
Slice cookies into five millimeter thickness. Bake for fifteen minutes.