1 1/2 C plain flour
1/2 C corn flour (corn starch)
1/2 C icing sugar
1/4 tsp salt
1 C butter, softened
1 tsp pure vanilla extract
Method:
Mix together softened butter and icing sugar until light and fluffy. Beat in vanilla. Add remaining combined ingredients 1/2 at a time, mixing until well combined. Refrigerate for an hour or until firm.
Form into 2.5cm or 1 inch balls and place on baking paper lined tray. Bake for about 12-14 mins in 180C (350F) oven. Remove from oven before cookies start to brown. Cool on wire rack. Makes about 30 single cookies (15 filled).
To serve, these can either be dusted with icing sugar or they can have butter cream icing spread between them and be sandwhiched together.
1 comment:
I really want to try these...just to clarify, is it really 1/2 cup of corn starch? That seems like so much
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