Makes 50 cookies
175g soft butter
200g castor sugar
2 extra large eggs, beaten
1 teaspoon vanilla essence
400g cake flour, sifted
Pinch of salt

Pre heat the oven to 180ºC.

Cream the butter and sugar together then add the eggs one by one. Sift the flour and salt together and add to the creamed butter mixture and mix until it forms a soft dough. Add a little flour if the mixture looks too sticky then knead for a minute until it forms a smooth dough.

Divide the mixture in two and form them into two large patties, cover in cling film and rest in the fridge for 30 minutes. Roll the dough out onto a floured surface to about 1/2 cm thick and cut out shapes. Use a drinking straw to punch a small hole in each cookie. Place the cookies onto a greased bake sheet and bake for 8-12 minutes* until golden.

Cool on a rack then ice with runny icing.

*As oven temperatures may vary this is a guideline only.