• 140 g butter
  • 200 g confectioner’s sugar.
  • 430-450 g all-purpose flour (or 150 g corn flour + 270-300 g all-purpose flour - for more gentle cookies).
  • 2 egg.
  • pinch of salt. 


Cream together butter and sugar. Add eggs and extract and mix well. Sift together flour and salt, add to wet mixture little by little until well incorporated. Roll, emboss and cut cookies into desired shapes, dusting with flour as necessary. Bake cookies at 392 °F for 5-7 minutes until tops are appear dry rather than shiny. The secret is to pre-heat well the oven, and apply the right amount of pressure on the dough.

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