Instructions:
- Sift the Dry Ingredients: In a large bowl, sift together the 3 cups of flour and 1/4 teaspoon of salt. This helps to remove any lumps in the flour and ensures an even texture in your cookies. Once sifted, set the dry ingredients aside.
- Beat the Butter and Icing Sugar: In a separate bowl, beat the 185g of room-temperature butter and 1 1/2 cups of icing sugar together until pale and creamy. This process helps to incorporate air into the mixture, making the cookies light and fluffy.
- Add the Egg: Add 1 egg to the butter and sugar mixture. Beat the mixture for about 3 minutes until fully combined and the texture becomes light and smooth.
- Incorporate Milk and Vanilla: Add 1/4 cup of milk and 2 teaspoons of vanilla extract to the mixture, then mix until fully incorporated. The milk adds moisture, while the vanilla provides a lovely aromatic flavor.
- Gradually Add the Flour: Gradually add the sifted flour mixture to the wet ingredients. Mix gently until the dough comes together and is smooth. Be careful not to overmix, as this could make the cookies tough.
- Prepare for Piping: Place the cookie dough into a piping bag with your choice of nozzle. This will allow you to pipe the dough into the desired shapes on your baking tray. You can use different nozzles to create various designs, such as swirls, rosettes, or straight lines.
- Pipe the Cookies: Pipe the dough onto a greased and lined baking tray. Leave some space between each cookie to allow for spreading during baking.
- Chill the Cookies: Place the tray in the fridge and chill the piped cookies for 30 minutes. Chilling the dough helps the cookies maintain their shape during baking, ensuring that they don’t spread too much.
- Bake the Cookies: Preheat your oven to 180°C (350°F). Once the cookies are chilled, bake them in the preheated oven for about 12-15 minutes, or until the edges are golden brown. Keep an eye on them towards the end of the baking time to avoid overbaking.
- Cool and Serve: Once baked, remove the cookies from the oven and let them cool on a wire rack. These butter cookies are best enjoyed once they have cooled and have reached their crisp, melt-in-your-mouth texture.
Notes:
