Cookies Butter by Christine

 Ingredients:

150 gm plain flour / all-purpose flour 
30 gm corn flour / corn starch 
20 gm custard powder 
160 gm butter, softened at room temperature 
50 gm icing sugar 
1/4 tsp vanilla extract 
1 tsp baking powder
 
Method: 
Combine the plain flour, corn flour, custard powder  and baking powder and sift through a sieve. 

Set aside. 
In a large mixing bowl, use an electric mixer to beat the butter and icing sugar until fluffy and pale. Mix in the vanilla extract. 
Sift in the flour mixture. 

Beat at low speed with an electric mixer. 

Remember to scrape down the sides of the bowl with a spatula. Lightly knead into a dough. 

Wrap with a plastic film and roll into a tube in 3½cm thickness. 

Wrap it up and refrigerate for about 15 to 20 minutes, or until it’s workable. 

Preheat oven to 180C / 356F. Line two baking trays with baking paper. 
Remove the dough from refrigerator. 

Slice into 1½cm-thick portions. 

Place each portion in single layer on the lined trays, each at least 3cm apart. 

Use a lightly greased fork to gently press the small dough. Bake in preheated oven, for about 15 minutes, or until lightly brown. 

Remove from oven and let them sit for 5 minutes. 

Transfer to a wire rack until completely cool down. 
 
Notes:
If you don’t have two baking trays or your oven is not big enough, you can bake in two batches. Keep the rest of the dough in refrigerator.
If the weather is too warm, you find the dough is too greasy. Don’t worry. Just chill the dough for awhile until workable.
I love simple cookies with a rustic look. You might like to use a cookies cutter or any moulds to make some patterns on your cookies 
 

Thanks to https://en.christinesrecipes.com/2012/09/butter-cookies.html?fbclid=IwAR1_D--gDAA01K2vCQF_Lt1D_3Lg2kTM_Glaa4Veh9dS_bkch99Rvv9MYVE&m=1