Ingredients
Method
- Preheat your oven to 350°F/180°C and line your baking tray with parchment/butter paper.
- Sift in dry ingredients into a bowl and set aside.
- In another bowl, beat the butter, sugar, and salt until pale and fluffy with an electric mixer.
- Add in the vanilla extract and the egg yolks and beat until it is combined.
- Add in the dry ingredients in 2-3 batches and beat after each addition until just thoroughly combined.
- Scoop the dough into a piping bag that is fitted with an open star nozzle. Pipe the dough in preferred shapes onto the prepared baking tray.
- Bake in the preheated oven for about 10-12 minutes or until the edges are slightly dark and the top appears matte. Allow them to cool completely before storing them in an airtight container.
Notes
Notes:
- Make sure that flour is properly measured. If not using a weighing machine use a spoon to fill the measuring cup with flour. Too much flour can cause dry cookies.
- The butter and egg yolks should be at room temperature for proper mixing.
- Use a little dough on the back side of the butter paper to stick onto the baking tray otherwise the butter paper may get displaced.
- For ease of work pipe batches of dough at a time.
- While baking keep an eye on the cookies because they can burn very quickly.