🥣 Directions
1️⃣ Cream the Butter
- In a large mixing bowl, beat the softened butter and icing sugar together for 3–4 minutes using an electric mixer on medium speed. The mixture should become pale, fluffy, and light in texture. This step creates the tender, airy structure of the cookies.
2️⃣ Add Egg & Vanilla
- Add the egg and vanilla extract to the creamed butter mixture. Beat again until smooth and fully combined. Scrape down the sides of the bowl to ensure everything is evenly mixed.
3️⃣ Add the Dry Ingredients
- In a separate bowl, whisk together the flour, cornstarch, and salt.
- Gradually add the dry ingredients to the butter mixture in two parts, mixing until a soft dough forms. The dough should be firm but pipeable.
- If the mixture is too stiff to pipe, add 1–2 tablespoons of milk and mix again until a smooth, pipeable consistency is achieved.
4️⃣ Piping the Cookies
- Transfer the dough to a piping bag fitted with a large serrated nozzle (such as a star tip).
- Pipe long sticks, rosettes, or desired shapes onto a baking sheet lined with parchment paper. Leave some space between each cookie for minimal spreading.
5️⃣ Baking
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