40g icing sugar (or for taste)
130g plain flour - sifted
1 tbsp corn flour - sifted
1 1/2 tbsp vanilla essence
3/4 tbsp milk
2 tbsp icing sugar (for dusting, keep aside)
1 tbsp plain flour (to dip fork over)
Beat butter and sugar till light and fluffy.
Add vanilla and milk, beat till combined.
Add shifted plain and cornflour.
Beat on low speed or fold in until combined.
Refrigerate for about 1 hour or until firm to roll.
Roll into tiny balls and place on baking tray lined with baking paper.
Dip fork in flour and press over the balls.
(Note: you can flatten the balls as thin as you like)
Bake at 160C for about 20 minutes or till baked.
While cookies are still warm, dust icing sugar on top.