These classic butter cookies are full of rich-buttery goodness and satisfying and go great with a cup of tea. They're so pretty and make such great gifts also taste as good as they look. Homemade version is far better than you'll find in the tins at the store.
Make 30 Cookies
250g salted butter, room temperature
60g, 1/2 cup powdered sugar, optional
1 tsp vanilla extract
250g, 2 cups plain flour, sifted
50g, 1/3 cup potato starch
1) Leave the butter at room temperature until soft to the touch. Beat the butter with a stand mixer or hand-held on a low to middle speed until it becomes soft and cream. start adding the sugar, vanilla extract together for about 10 minutes, until it has almost doubled in mass and it has lightened to a yellowish-white color.
2) Use a rubber spatula to scrape the mixture off the sides of the bowl. add the flour x 2 times and stir until incorporated. (If the dough too hard, just place in the warm oven for a few minutes or until soft to touch by hand and if the dough doesn't come together or too dry, add a tablespoon of milk, make sure to use a very large open tip for piping the dough. otherwise it will be too difficult to pipe it out. You can also use a cookie press instead or even slice and bake).
3) Transfer the mixture into a piping bag and cut a holes on it and place into another piping bag fitted with a large open star tip.
4) Pipe each cookies into swirls on a baking tray.
5) Before baking, Cover and place them in the freezer overnight or until firm up.
6) Preheat the oven to 180°C. Bake in hot oven / no fan, for about 13 minutes or until begins to turn golden round the edges. Let the cookies cool completely on a cooling rack before serving. Store cookies in any kind of container, as long as their lids fit tightly, or old fashioned cookie tins do the job perfectly.
1) Do not over fill the bag or it will be difficult to manage. If you've made your piping ahead, make sure it's at room temperature.
2) You can chilling cookie dough overnight or even frozen and take it out from the freezer for ready to bake, so you can have freshly baked cookies.
3) Make sure cookies are properly cooled before storing them.
4) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cookies won't turn out correctly.
5) After they are baked, Let the cookies stand at least 10 minutes before removing and space to a wire rack to cool.
Recipe Source: Josephine's Recipes