120g (1 cup) unsalted butter, softened
230g (1 ¼ cups) caster sugar
1 large egg
1 tsp vanilla extract
380g (2 cups) all-purpose flour
½ tsp salt
2 tbs milk
Makes about 30-40 cookies
Add cream, butter and sugar to a large bowl. Use an electric hand mixer to whip until light and fluffy.
Add eggs and mix until well combined.
Sift in the flour and salt and use a spatula to mix together until a dough forms. Split the dough into two and wrap in plastic. Chill for 30 minutes.
Preheat oven to 180C° (356F°).
Place a large piece of baking paper on your workbench. Add one half of the dough to it. Place another large piece of baking paper on top and use a rolling pin to roll out to ½ cm (.2 inches). Cut out cookies using desired cookie cutter shape. Place on a baking tray lined with baking paper about 5cm (2 inches) apart.
Bake the cookies for 10 minutes or until edges are lightly golden. Allow to cool before serving or decorating.