Ingredients
• 2 cups (250g) all-purpose flour
• 1 cup (230g) unsalted butter, softened (not melted)
• ¾ cup (90g) icing sugar or fine granulated sugar
• 1 large egg yolk (or 2 tbsp milk if egg-free)
• 1 tsp vanilla extract (optional: ½ tsp butter flavor)
• ¼ tsp salt
Instructions
Cream butter and sugar in a bowl until light, pale, and fluffy. Add egg yolk and vanilla, and mix until smooth.
Sift in flour and salt, then mix gently until a soft dough forms. Avoid overmixing to keep the cookies tender.
For different shapes:
• Round: Roll into a log, chill 30 minutes, then slice into rounds.
• Heart/Star: Roll out the dough to ½ inch thick and cut with cookie cutters.
• Piped (Rosette/Flower): Use a piping bag with a star nozzle and pipe onto a tray.
Arrange cookies on a parchment-lined baking tray. Chill for 10–15 minutes before baking (helps hold the shape).
Bake in a preheated oven at 170°C (340°F) for 12–15 minutes or until the edges are lightly golden.
Cool completely on a rack. Once cooled, they’ll be crisp, buttery, and perfect for packaging.
Enjoy