Preheat the oven to 180 °C.
Use a mixer to beat the butter and sugar together until light and creamy. Add the vanilla and eggs and beat until well combined.
Replace beater attachment with hook attachment. Add the remaining ingredients and mix until well combined and a stiff dough is formed. It may be a bit sticky, just pat with flour when removing from the mixing bowl.
Line a large baking tray with baking paper.
Roll the dough into 60 x half teaspoon size balls – make sure they all all the same size. Use a small fork and press them with a fork. Dust the fork with flour to prevent sticking.
Bake for +- 12 minutes. Allow to cool on a cooling rack.
Once cooled, sandwich 2 cookies together with a bit of butter icing, continue with the rest.Custard butter icing:
Place all the ingredients into a mixer, beat over high speed until well combined, light and fluffy.Other options
Sandwich together with apricot jam and royal icing.
Or flavour with butter icing with lemon zest and replace water with lemon juice. Remove vanilla essence.
Recipe reprinted with permission of Bits of Carey