In a stand mixer fitted with the paddle attachment, add all the dry ingredients mixing on the lowest setting to combine.
Add the diced cultured butter and mix on the lowest setting until you can no longer see any large clumps of butter, about 5 minutes.
Increase the mixer to medium speed and add the eggs, corn syrup, vodka, and vanilla. Mix on high until combined and thick.
Dust the counter with glutinous rice flour. Transfer the dough to the counter with a pastry scraper. Knead the dough just until smooth, 5-7 turns. Shape into a disk and wrap in cellophane. Refrigerate for at least 2 hours or overnight.
Preheat oven to 400°F.
When the dough is ready, remove from the fridge and allow to sit on the counter for at least 15 min. Again dust the counter with glutinous rice flour and roll out the dough to ¼ inch thickness. Using a scalloped 3 ½ inch biscuit or cookie cutter, cut out your cookies. Dock the top of the cookies with several holes for ventilation and to prevent air bubbles from forming.
Repeat until all the dough is used or reserve any un-used dough for another purpose. Wrapped tightly, the dough will freeze for up to 1 month.
Bake at 400°F for 7-8 minutes and the cookies are set.
Makes 36 cookies
To form your ice cream sandwiches, scoop 1 cup soft ice cream onto one cookie and then top with another. Using an offset spatula, smooth the sides of the sandwiches to make the ice cream flush with the cookies. Wrap in cellophane and freeze until ready to serve or eat upon completion.
Makes 18 sandwiches