175g unsalted butter, softened at room temperature
40g icing sugar
1/2 teaspoon pure vanilla extract
175g plain flour
40g cornflour (cornstarch)
With an electric mixer, cream butter and icing sugar together until pale and fluffy. Add the vanilla extract and beat for a few seconds.
Sift the flour and cornflour together over the butter mixture and mix until smooth.
Spoon the mixture into a piping bag fitted with a large star-shaped piping nozzle.
Pipe into the required shapes on a baking tray lined with parchment paper.
Space the shapes well apart.
Bake the cookies in preheated oven at 180degC for 12 minutes or until they are a pale golden colour.
Leave for a few minutes on the baking tray to firm up slightly before transferring to wire rack to cool.
Note: To prevent the cookies from spreading and hold the shape better, after piping, chill the tray of unbaked cookies in the fridge for about 30mins before baking.