Butter Cookies
Crisp, light and decadent butter cookies. You can turn these cookies into just about any flavor you prefer
Servings: 24
Ingredients
- 250 gram butter room temperature
- 1/2 cup icing sugar
- 1/2 cup cornflour
- 1 tsp vanilla essence
- 1&1/2 cups cake wheat flour you may not need all of it
- 100 gram chocolate for decorating
- sprinkles for decorating
Instructions
- Beat butter and icing sugar until light and creamy
- Mix in the vanilla essence
- Add flour, a little at a time and mix until you have a soft, pliable dough. Do not add all the flour. You may not require all of it or you may need just a little more
- Pipe out the cookies using an open star nozzle and a thick piping bag. Once the cookies are piped out or cut out place on a baking sheet and refrigerate for 30 minutes
- Bake at 160 degrees Celsius for 15-20 minutes. The edges will be slightly brown and cookies will be a little soft
- Cool on a cooling rack
- Melt the chocolate, at 20 second intervals, in the microwave. Dip one end of the cookie in the chocolate and add sprinkles on top
Notes
- Depending on the weather there are times I have used close to two cups flour and other times I have used only 1&1/2 cups of flour. Please do not be tempted to add all the flour, your dough will be a mess and impossible to work with. Your dough has to be super soft
- If you are using unsalted butter you will need to add about 1/2 teaspoon of salt
- Ensure that your butter is super soft when beating the butter and sugar
- You will need to use a strong piping bag, if you use a flimsy piping bag it won't work as I have tried that