Preheat the Oven: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter with the icing sugar until it becomes light and fluffy.
Add Wet Ingredients: Crack the egg into the bowl and add the vanilla essence. Continue beating until the mixture is smooth and well combined.
Mix Dry Ingredients: In a separate bowl, sift together the cake flour, corn starch, and milk powder.
Combine: Gradually add the dry ingredients to the butter mixture, mixing gently until a dough forms. The dough should be smooth and slightly soft.
Shape the Cookies: Using a piping bag with a star-shaped nozzle (or a cookie press if you have one), pipe the dough onto the prepared baking sheet in small rounds or rosettes.
Bake: Bake the cookies for about 12-15 minutes, or until the edges turn lightly golden brown. Be careful not to overbake them, as they should stay pale with a crisp texture.
Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serving and Storage Tips:
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