In a large bowl, mix melted butter with icing sugar using a spatula with a gentle hand until well combined. Then, use an electric mixer on low speed to beat until the sugar is fully incorporated and the mixture appears white.
Stop beating and add the flour. Mix with a spatula first, then beat on low speed. I prefer the flavor of butter without additional flavoring, but you can add vanilla essence if desired. If you use salted butter, there’s no need to add extra salt; however, if you use unsalted butter, add a pinch of salt. Beat for 2-3 minutes until the mixture resembles creamy cake batter. That indicates it’s done.
If desired, you can use a nozzle for decorating, but I prefer to keep it simple and easy. I shape the dough into small circles and press them with a fork, creating a nice pattern.
Preheat your oven to 180°C (350°F) for 10 minutes. Then, place your cookies inside and bake for 15 to 18 minutes.
Allow the cookies to cool and then store them.
