Cream the butter and sugar

• In a bowl, cream the butter, sunflower oil and powdered sugar.
• Add the vanilla extract and keep mixing until well combined.

Make the dough

• Add the flour and cornstarch and knead into a soft, smooth dough.
• The dough should be soft but not sticky; add a little more flour if needed.

Shape the biscuits

• Shape the dough into about 19 small balls of roughly 20 g each.
• Press them slightly flat and create your desired patterns with a cookie cutter or other tools.

Bake

• Place the shaped cookies on a baking tray lined with parchment paper.
• Bake in a preheated oven at 160 °C for about 10–15 minutes, keeping an eye on them.
• The cookies should be lightly browned on the bottom but still light on top.

Cool and dust

• Let the cookies cool on the baking tray.
• Dust them with powdered sugar once cooled.