From Nigella Lawson’s How To Be A Domestic Goddess. While it’s not essential that the cookie dough is refrigerated, I’ve found that the best cookies I’ve made have been the ones where I’ve let the dough rest for at least an hour before using it.
• 3/4 cup unsalted butter
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon vanilla essence
• 2 + 1/2 cups flour with 2 + 1/2 tablespons corn flour [the original recipe calls for cake flour, so use that if you have it, but otherwise this substitute works fine]
• 1 teaspoon baking powder
• Icing, made with 2 cups icing sugar, 2 tablespoons water and food colouring
• Preheat the oven to 180°C/360°F.
• Cream the butter and sugar together, then beat in the eggs and vanilla.
• Sift the dry ingredients together, then add to mixture and combine. If you think the mixture is too sticky to be rolled out, add more flour, but do so sparingly as too much will make the tough dough.
• Halve the dough, form into fat discs, wrap each half in plastic wrap, and rest in the fridge for at least an hour.
• Sprinkle a suitable surface with flour, place a disc of dough on it, and sprinkle a little more flour on top. Roll it out to a thickness of about half a centimetre. Cut into shapes, dipping the cutters into flour as you go, and place the cookies a little apart on prepared baking sheets.
• Bake for 8-12 minutes, or until lightly golden around the edges. Cook on a rack and continue with the rest of the dough.
• Allow to cool, then ice as desired.