These have to be the most simple and tasty cookies I have ever baked!
The first batch I made didn’t make it to be decorated as me and Kyle ate the lot.. Whoops!
Thankfully, this dough mixture make loads of cookies, so far I have made about 40 smallish cookies.
Once again I turned to the trusty Hummingbird bakery cookbook for the recipe for these. 
Makes about 20 – Large, 40+ Small
200 g unsalted butter, at room temperature
280 g castor sugar
¼ teaspoon vanilla extract
1 egg
400 g plain flour
a pinch of salt
½ teaspoon cream of tartar
1. Pre-heat the oven to 170°C (325°F) Gas 3.
2. Put the butter, sugar and vanilla extract in a free-standing electric mixer with a paddle attachment (or use a handheld electric whisk) and cream until light and fluffy. Add the egg and mix well, scraping any unmixed ingredients from the side of the bowl with a rubber spatula.
3. Add the flour, salt and cream of tartar and mix well, but don’t over-mix. The dough should be light, soft and easy to handle.
4. Lightly dust a clean work surface with flour and roll out the dough with a rolling-pin. Cut out shapes with your choice of biscuit cutters.
5. Arrange the cookies on the prepared baking trays and bake in the preheated oven for about 10 minutes. Check them regularly to make sure they are not burning. The cookies should be very light golden on the outer edges and paler in the centre – Do not be worried if your cookies appear to be soft when you take them out of the oven, they harden up as they cool!
6. When you are happy that they are cooked through, remove from the oven and leave to cool slightly on the trays before turning out onto a wire cooling rack to cool completely.
7. Decorate with either royal or fondant icing – I will be posting tutorials of my decorations later this week!
Feel free to ask any questions in the comments below! Better yet, why not post a photo of your amazing creations. Happy Baking!
Rachel Bakes 