227 g of CL. butter, room temperature
1/2 C powdered sugar
1 tsp. vanilla
1 1/2 tbsp. flour
1/3 Cup of starch
Beat the butter with sugar in a magnificent mass. Add vanilla.
Continuing to whisk on low speed, gradually add the sifted flour with the starch.
The dough should be fairly soft but not liquid.
Line a baking sheet with parchment paper. Fill the test cooking bag with a nozzle «star». Be deposited on the baking sheet rosettes of dough, leaving between them a distance of at least 2 cm.