Source
Recipe:
175 g unsalted butter (softened at room temperature),
40g icing sugar, 175 g all purpose flour, 40 g corn starch, 1 tsp vanilla essence.
With an electric mixer cream the butter, sugar and vanilla essence. Slowly add in your flour and corn flour. Once ready, pipe them the way you like.
For mine, I made sort of a thumb print cookie. I pressed the center slightly down and filled it with cherry jam and some desiccated coconut.
After piping, chill them for 30 mins in the fridge and then bake at 160*C for 15 mins or so till the sides are golden brown.
Enjoy!
Spicey Ricey
Yummy :: Culinary :: Recipe