200g soft butter
200g catser sugar
1 egg, lightly beaten
400g plain flour
1 teaspoon vanilla extract
{Instructions}
Cream the soft butter, sugar and vanilla extract in an electric mixer (paddle attachment) until well mixed. Stop when it just starts to look creamy. If the dough is overwork, the cookies will tend to spread during baking.
Beat in the egg until well combined.
Add the flour and mix on low speed until the dough forms.
Roll and use cookie cutters to create shapes.
Place the shapes on a tray lined with baking paper and chill for about 30 minutes.
Bake at 180 degrees C for 8 to 10 minutes, depending on size.
The cookies should just start to look golden brown at the edges and should spring back up when pressed gently.
Recipe adapted from Cake Chic by Peggy Porschen
And if you would like to try a different flavour, you can click here for a delicious lemon version of this recipe.
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