Piped Butter Cookies recipe
Ingredients
Unsalted butter – 1 cup softened
Icing sugar – ¾ cup sifted
Egg yolk – 1 large
Vanilla extract – 1 tsp
All-purpose flour – 2 cups
Cornstarch – ¼ cup
Salt – a pinch
Milk – 2–3 tbsp (just enough to loosen the dough for piping)
Preparation
Preheat oven to 170°C (340°F) and line baking trays with parchment paper. In a mixing bowl, beat the butter and icing sugar together until light, creamy, and fluffy.
Add egg yolk and vanilla extract, mixing until smooth.
Sift in flour, cornstarch, and salt, then mix gently to form a soft dough. Add milk a tablespoon at a time until the dough is smooth and pipeable.
Transfer the dough into a piping bag fitted with a large star nozzle.
Pipe rosettes, swirls, or heart shapes onto the prepared baking trays, spacing them slightly apart.
Bake for 12–15 minutes, or until the edges turn light golden. Allow the cookies to cool on the tray for a few minutes before transferring to a wire rack.
For a classic finish, dip one end of each cookie in melted chocolate or drizzle lightly with white chocolate.
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