175g of softened unsalted butter.
40g of icing sugar.
½ tsp of pure vanilla extract.
175g of plain flour.
40g of corn flour.
In a mixing bowl, beat together the cream butter and icing sugar with an electric mixer until creamy and fluffy. Mix in the vanilla extract then mix in the flour and corn flour until well combined and smooth.
Place the batter in a piping bag fitted with a large star shaped piping nozzle and pipe into a baking tray lined with parchment paper leaving 2 inches between each cookie.
In a preheated oven to 180°C bake the cookies for 12 minutes and let cool a bit on the baking tray removing them to a wire rack to cool completely.
Simple, easy and delicious! If I’m not in a hurry, before baking, I place the tray in the fridge for 30 minutes so that the cookies keep their shape better and don’t spread. Give it a shot and let me know what you think.