Pre-heat oven to 170°C/340°F 2. Add the room temperature (or softened butter) to a large bowl.
Add the sugar and salt. Use a spatula to mix them so that the sugar doesn’t fly. Next, switch to an electric mixer. Mix until smooth, pale, and fluffy.
Mix the egg yolk, cream, and vanilla extract. Mix till combined.
In 2 batches, combine the cake flour with cornstarch. Use a spatula to fold in the cake flour and cornstarch. Now Mix in the rest of the dry ingredients until you get rid of the flour.
Transfer the dough to a piping bag. I am using a 1M tip. If your piping bag is as thin as mine, double the size. The bag may break if it is too thin. It will also make it easier to pipe.
Bake at 170°C/340°F for 15-18 minutes. The cookies may be slightly softer after baking for 15 minutes than they are after baking for 18 minutes. This is dependent on how crisp you want your cookies to be.
Allow it to cool completely. 8. Cookies are available for you to enjoy.