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In a large bowl, sift together the flour and salt. Mix well and set aside.
In a separate mixing bowl, beat the butter and icing sugar together until the mixture turns pale and creamy.
Add the egg to the butter mixture and beat for about 3 minutes until well incorporated.
Pour in the milk and vanilla extract, mixing until combined.
Gradually add the sifted flour into the wet mixture, stirring continuously to form a smooth, soft dough.
Transfer the dough into piping bags fitted with your favorite nozzles for different decorative shapes.
Pipe the dough onto a greased and lined baking tray, leaving a little space between each cookie.
Chill the tray with the piped cookies in the fridge for 30 minutes. This step ensures the cookies keep their shape while baking.
Bake in a preheated oven at 180°C (350°F) until the cookies turn a light golden brown, typically around 12–15 minutes.
Allow the cookies to cool before removing them from the tray — they’ll firm up perfectly as they cool.
Serving and Storage Tips:
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