Please take the correct amount of all the ingredients...

I have mixed the sugar in a mixer jar and ground it well...

Take a bowl add butter and sugar beat on medium high until mixture is well-incorporated and is slightly lighter in color. It should be airy and fluffy.

Add in the eggs one at a time, just barely incorporating the mixture after each egg.

Place the flour, cornflour and salt in a sieve and sift well.

Divide the dough in half, shape into two disks, and tightly wrap in plastic wrap. Refrigerate for 2 hours or up to 2 days. (if chilling longer than 2 hours, let the dough sit at room temperature for 15 to 30 minutes or until slightly softened.)

Once the dough is chilled and you’re ready to bake, preheat the oven to 180°c. Roll the dough on a lightly floured surface to ¼-inch-thickness. Cut out shapes using 2½-inch cookie cutters. Re-roll as needed for more cookies.

Place the cut-outs on a non-stick baking sheet or parchment-lined baking sheet 1 inch apart.
Bake for 10 to 12 minutes or until the bottom edges start to turn brown. Let cool for a few minutes on the pan then transfer to a wire rack and cool completely. Serve plain or decorate with royal icing.

Now ready to serve...