Classic Butter Cookies

Method

1. 1

   Cream butter and sugar

   Beat softened butter and icing sugar together with an electric mixer on medium speed for 3–4 minutes until pale, light, and fluffy. Add vanilla extract and mix briefly.

2. 2

   Add dry ingredients

   Sift in flour, cornflour, and salt. Mix on low speed until just combined — do not overmix. The dough should be soft but not sticky.

3. 3

   Shape the cookies

   Transfer dough to a piping bag fitted with a large star nozzle. Pipe rosettes or S-shapes onto a lined baking tray, spacing 3cm apart. Alternatively, roll into balls and flatten slightly.

4. 4

   Chill

   Refrigerate the shaped cookies for 20 minutes. This helps them hold their shape during baking.

5. 5

   Bake

   Preheat oven to 170°C (fan). Bake for 10–12 minutes until the edges are just turning golden. The centres will look underdone — that is correct.

6. 6

   Cool

   Leave on the tray for 5 minutes before transferring to a wire rack. They firm up as they cool.