Ingredients

  • 125g Kerrygold Original Irish Butter, room temperature
  • 115g sugar
  • 2 eggs, room temperature
  • 100ml buttermilk
  • 250g wheat flour
  • 50g cornstarch
  • 2 teaspoons baking soda
  • 1 teaspoon vanilla extract
  • For the Topping

  • 200g powdered sugar
  • 2-3 tbsp milk
  • Food colouring
  • Chocolate sprinkles
  • Confetti sprinkles

Directions

1. Put the butter together with the sugar and the vanilla extract in a mixing bowl and stir with a hand mixer or food processor for a few minutes until foamy. Now gradually add in one egg at a time and thoroughly stir into the butter/sugar mixture.

2. Add the buttermilk and stir in slowly. Sift the starch with the flour and baking powder over the butter/sugar mixture and fold in with a spatula.

3. Preheat the oven to 180°C top/bottom heat and line two baking sheets with baking paper. Put the finished dough in a piping bag or a large freezer bag and cut off the corner.

4. Place 9-12 piles of the same size as possible on the baking sheets. The piles can be shaped by dipping a small spoon in water and then flattening the dough a little until you have the desired shape.

5. Bake the cookies on the middle rack for about 14-16 minutes. The cookies shouldn't go dark.

6. Take the cookies out of the oven when baked and allow them to cool down on the baking sheet. Once slightly cooled, remove and allow to cool completely on a cooling rack.

7. Mix the powdered sugar with just enough milk to create a thick glaze. Use a small angular palette or a spatula to spread the glaze over the cookies and decorate immediately with chocolate sprinkles or confetti sprinkles. Or allow them to dry and paint with colours as you wish.

8. Enjoy!

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