Step 1

Prepare the baking sheet: Use a 5cm/2inch round cookie cutter as a guide to draw circles on a sheet of parchment/ baking paper. This will serve as a guide to pipe even sized cookies. Space the circles about 1 inch/3cm apart. Turn the parchment paper over so that the pencil marks are underneath.

Step 2

Beat the butter and sugar: In a large bowl, beat the butter and powdered sugar for about 5 minutes until pale and fluffy. See note 4

Step 3

Add dry ingredients and extract: Sift the flour and corn flour into the butter mixture and beat for 2 minutes on medium speed until thoroughly combined. Add vanilla extract and beat for 20 seconds more to combine.

Step 4

Pipe: Spoon the mixture into a piping bag fitted with an open star nozzle (1M).Pipe 24 swirls using the circles as a guide. (See video for below to watch how these cookies are piped.)

Step 5

If you feel that the dough is too stiff or hard to pipe, then just add a tablespoon of warm milk to the dough. This will make the dough softer and easier for you to pipe

Step 6

Refrigerate piped shapes: Place the baking sheet into the refrigerator for 30 to 40 minutes to firm up the piped cookies. See note 5

Step 7

Bake: Preheat the oven to 350°F/180°C (160°C fan) Bake for 10 to 12 minutes until golden brown. Remove from the oven and leave the cookies on the baking sheet to cool for 10 minutes.

Step 8

Cool: These cookies are very delicate so avoid using your hands to pick them off the baking tray. Rather use a spatula to transfer them to a cooling rack.

Step 9

Once cooled serve as is or sandwich with buttercream and jam if you prefer. Keep in mind that these cookies are very delicate even after cooling so handle gently.

Step 10

Absolutely. If you do not want to go through the process of piping out the dough, then simply refrigerate the dough for 1 hour. (Because it is very soft and you cannot handle and shape it until it is firm)

Step 11

Once the dough is cooled, it will be firm enough to shape. Flour your hands then roll the dough into 24 balls, flatten slightly (not too much as they will still spread add flatten during baking) and place on a lined baking sheet.

Step 12

Refrigerate the shaped dough for 30 minutes more before baking.

Step 13

Bake for 10 to 12 minutes until the edges turn golden brown.

Step 14

Beat the butter, sifted powdered sugar and vanilla extract in a bowl until smooth.

Step 15

Spread or pipe a little jam onto the flat side of 12 of the cookies.

Step 16

Spoon or pipe a little the buttercream over the jam and sandwich with the remaining cookies.

Step 17

Dust with powdered (icing sugar) to finish.

Step 18

The best part of these cookies is that it can you can prepare and pipe them in advance.

Step 19

You can freeze the piped unbaked cookies overnight or up to 1 month before baking.

Step 20

Bake the cookies from frozen, but frozen cookies might just require an extra 5 minutes of baking time.

Step 21

Yes, Unfrosted or filled, they freeze well for up to 3 months. Thaw overnight in the fridge and allow them to reach room temperature before serving.

Step 22

These cookies taste great on their own but filling takes it to a whole new level of deliciousness

Step 23

Piped vanilla or chocolate buttercream

Step 24

Jam, any flavor, favorites include strawberry, blackberry, raspberry

Step 25

Whipped cream

Step 26

Lemon curd

Step 27

These cookies will stay fresh in an airtight container at room temperature for up to 2 weeks.