Cream the butter, sugar and vanilla extract with a handheld or stand mixer for 5 to 8 minutes. The creamed butter and sugar should be light in color and fluffy in texture.
Use a spatula to scrape the dough of the side of the bowl. Sift the flour and folding it gently into the creamed butter mixture, until you have used up all the flour.

Transfer the dough to a sheet of plastic wrap and roll it to form a log. Cut a hole in one end of the plastic wrap and place it into a piping bag fitted with a flower tipped nozzle.
Pipe the dough onto a baking sheet lined with parchment/baking paper. If you feeling that the dough is too stiff or hard to pipe, then just add a tablespoon of warm milk to the dough. This will make the dough softer and easier for you to pipe.)

Place the baking sheet into the refrigerator for 30 minutes to firm up the piped cookies. This prevents the dough from spreading while baking ensuring that the cookies keep their beautiful piped shape.