Ingredients (Makes ~25 cookies)
• 1 cup (227 g) unsalted butter, room temperature
• 2/3 cup (80 g) powdered sugar
• 1 large egg, room temperature
• 1 ½ cups (190 g) all-purpose flour
• ¼ cup (30 g) cornstarch
• 1 tsp vanilla extract
• ¼ tsp salt

Instructions

1. Prepare the Dough
2. In a mixing bowl, beat the butter and powdered sugar together until creamy and fluffy (about 2–3 minutes).
3. Add the egg and vanilla extract, mix until well incorporated.
4. In another bowl, whisk together the flour, cornstarch, and salt.
5. Gradually add the dry ingredients into the wet mixture. Mix until you have a soft, smooth dough.
6. Pipe the Cookies
7. Transfer the dough into a piping bag fitted with a large star tip (e.g., Wilton 1M).
8. Pipe the dough onto a baking sheet lined with parchment paper, forming circles or rosettes.
   • Tip: If the dough feels too stiff to pipe, let it soften a little at room temp or add 1–2 tsp milk.
9. Bake
10. Preheat the oven to 350°F (175°C).
11. Bake cookies for 12–15 minutes, or until the edges are lightly golden.
12. Remove from oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
13. Serve & Store
    • Enjoy immediately with tea or coffee.
    • Store in an airtight container at room temperature for up to 1 week.
    • For longer storage, freeze baked cookies for up to 2 months.

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