Ingredients
Cookies:
250g butter (at room temperature)
80g pure icing sugar
1 teaspoon vanilla essence
265g plain flour (1 3/4 cup)
50g cornflour (cornstarch, (1/3 cup)
Hard Icing:
1 teaspoon of butter
1 cup of pure icing sugar
1 tablespoon of milk
lemon or orange zest
or
Whole walnut halves
Preparation
Preheat oven to 160 deg Celsius Line 2 baking trays with baking paper. Beat butter, icing sugar/mixture and vanilla essence with an electric mixer until pale and creamy. Sift together flour and cornflour, and add to the butter mixture. Mix together gently with a wooden spoon, and then with your hands. Use lightly floured hands to roll mix into walnut-sized balls. Put on trays about 5cm apart, and flatten with a lightly floured fork to about 1cm thick. Bake for about 15 minutes, swapping trays in oven halfway through (ie. at 7 minutes), until cooked through. Cool on baking trays.
