KAT LIEU - POPPING CANDY SUGAR COOKIES

‘They are so pretty and fun to decorate with the kiddos or your friends—and the popping candy adds surprise and whimsy,’ says Lieu, who features the treats in her new cookbook 108 Asian Cookies. ‘They can be served during a festive cookie swap, or they make a beautiful addition to any holiday cookie tin’

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1⅔ cups (about 7 oz.) all-purpose flour

1 tsp. ground Ceylon cinnamon

½ tsp. baking powder

Pinch of ground anise (optional)

½ cup (4 oz.) margarine, softened

½ cup granulated sugar

1 Tbsp. red or white miso

1 large egg

¼ cup demerara, coarse or decorating sugar, plus more as needed

1 (4-oz.) white chocolate bar, chopped

1 tsp. neutral cooking oil (such as vegetable oil) or coconut oil

2 (0.33-oz.) pkg. popping candy

Sea salt flakes