3/4 cup of butter1 cup of brown sugar2 eggs3 cups of flour3 and 1/2 tablespoons of cornstarch6 tablespoons of milk1 tablespoon vanilla extractPowered sugar, to sprinkle (to taste)Parchment paper to cover tray
Preparation
Beat the butter well with the sugar until you get a creamy misture, add the vanilla extract, the previously mixed eggs, milk and beat again.
Mix the flours and gradually add them to the previous preparation, mix well until you get a ball of dough tat doesn't stick to your hands.
Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
Preheat the oven to 170°C or 340°F.
Stretch the dough with a roll on a floured surface to the desired thickness.
Mold the cookies with shapes and arrange in the tray previously lined with the parchment paper.
The dough left over from the cutouts is reattached and stretched to make more cookies.
Bake for about 8 to 10 minutes or until golden brown.
Remove from the oven and allow the cookies to cool on a rack.
Sprinkle with the powdered sugar or garnish to taste.