Preparation:
Cream the butter and sugar together until light and fluffy.
Add the egg and vanilla extract. Beat until well combined.
Incorporate the cornstarch, baking powder, and salt (all sifted).
Mix with a spatula or by hand until a smooth dough forms.
Roll out the dough on parchment paper or plastic wrap and cut out shapes using cookie cutters.
Bake at 170°C (325°F) for 10–12 minutes, until the edges are just golden brown. Cool on a wire rack. Store in an airtight jar or a tightly sealed metal tin.
Shelf life: up to 7 days
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