👨‍🍳 Instructions

1. 1

   In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.

   💡 Tip: Ensure the butter is truly softened, not melted, for the best texture.
2. 2

   Beat in the Airag and vanilla extract until well combined. The mixture might look slightly curdled due to the Airag, which is normal.

   💡 Tip: Use good quality, fresh Airag for the best flavor.
3. 3

   In a separate bowl, whisk together the flour, cornstarch, and salt.

   💡 Tip: Sifting the dry ingredients can help prevent lumps.
4. 4

   Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

   💡 Tip: Overmixing can develop the gluten in the flour, resulting in tougher cookies.
5. 5

   Divide the dough in half. Shape each half into a log about 5 cm (2 inches) in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 30 minutes, or until firm.

   💡 Tip: Chilling the dough makes it easier to slice and prevents the cookies from spreading too much during baking.
6. 6

   Preheat your oven to 160°C (325°F). Line baking sheets with parchment paper.

   💡 Tip: Parchment paper prevents sticking and makes cleanup easier.
7. 7

   Unwrap the chilled dough logs and slice them into 1 cm (about 1/2 inch) thick rounds. Place the cookies on the prepared baking sheets, leaving about 2.5 cm (1 inch) between them.

   💡 Tip: Use a sharp knife for clean slices.
8. 8

   Bake for 15-18 minutes, or until the edges are lightly golden brown. The centers should still be pale.

   💡 Tip: Bake time can vary depending on your oven; keep a close eye on the cookies.
9. 9

   Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

   💡 Tip: Allowing them to cool slightly on the sheet helps them firm up before moving.