180g softened and chopped butter
1 teaspoon of vanilla bean paste (or 3 teaspoons of vanilla extract)
160g (1 cup) of icing sugar
1.5 tablespoons of milk
260g of plain flour
2 tablespoons of cornflour
Beat the butter, vanilla (paste or extract) and 1/3 of the icing sugar (approx 50g) in a bowl until light and fluffy.
Add the milk until combined and then add the sifted flour, corn flour and beat.
Put in the fridge for 10 minutes or until it's firm enough to roll
Roll the dough into a 30cm log and wrap in cling film (plastic) and put back in the fridge for an hour.
Preheat your oven to 160°C or 140°C if fan assisted or gas mark 3. Grease a baking tray (or use baking paper).
Cut the roll into 4mm slices and place onto the trays about 2-3cm apart. Bake for 10 minutes until just golden and stand for 5 minutes after removing from the oven.
While still warm sprinkle the remaining sifting icing sugar on top.
Taken from the Australian Women's Weekly Cupcakes & Cookies book :)