Step 1

In a bowl combine the flour, cornflour, and salt. Tip - sifting the flour will give light and airy cookies

Step 2

In the bowl of a stand mixer with the paddle attachment cream butter, sugar, and the powdered sugar until light and fluffy.

Step 3

Add the egg and vanilla extract. Followed by the flour mixture. This is a soft dough.

Step 4

Divide the dough into two discs and wrap in plastic wrap.

Step 5

Refrigerate for at least two hours or until cold enough to roll.Tip - you want the dough chilled but still pliable so it can be rolled and stamped. If too chilled it will crack when rolling and the stamps will not create an impression.

Step 6

Preheat the oven to 180 C / 360 F.

Step 7

Working with one disc at a time. roll the dough on a lightly floured surface to about 1/4 inch thickness.Tip - I prefer to roll on a parchment paper so I can transfer to the fridge if the dough gets too warm.

Step 8

Dip the cookie stamps in flour and dust off excess. Press firmly to impress but not too much that it cracks the dough. Cut out the cookies. Tip - some stamps come in two parts. Stamp the dough then center the cutter and cut the disc. If necessary chill the dough between steps.

Step 9

Place cookies on a parchment or silicone-lined baking tray. Tip - I prefer to chill my cookies for 10 minutes before baking if the dough gets soft.

Step 10

Bake the cookies on the center rack for about 8 to 10 minutes.

Step 11

Once baked cool on the cookie sheet for 10 mins then transfer them to a cooling rack to cool completely.