- 15 min + chill
- 15 min
- 230g unsalted butter, softened
- 1 cup (220g) caster sugar
- 2 large eggs
- 2 tsp Queen Vanilla Essence-Extract
- 3 cups (450g) plain flour
- 2/3 cup (100g) corn flour
- 1 tsp salt
Method - Cookies
In a stand mixer fitted with the paddle attachment, cream butter, sugar and Vanilla until light and fluffy. Add eggs and mix to combine.
Sift flours and salt together and add to butter mixture, mixing to incorporate. Pour dough out onto a piece of cling wrap and flatten into a disk. Chill for 1 hour.
Preheat oven to 170°C (fan forced). Line two baking trays with baking paper.
Roll dough between 2 pieces of baking paper to 7mm-1cm thick. Cut cookies into shape using a heart and/or round shaped cookie cutter. Transfer to baking paper. Bake for 12-15 minutes. Transfer to a wire rack to cool completely.
Method - Buttercream
Prepare buttercream according to packet directions. Add Vanilla Bean Paste and mix to combine. Split buttercream into two bowls. Colour with two shades of green.
Pipe different colours onto cookies and sprinkle with Glamour & Sparkle.
Tip: Ensure you sprinkle cookies while the buttercream is still soft or they will not adhere.