Chocolate Butter Cookies

Preheat oven to 170°C.

In a mixing bowl, add the butter and icing sugar.

Beat the butter and icing sugar together until the mixture becomes light and fluffy.

Add the egg yolks and vanilla essence to the bowl, then mix well until fully combined.

In a separate bowl, sift together the all-purpose flour, corn flour, cocoa powder, and salt (if you’re using unsalted butter, be sure to add salt here).

Gradually add the dry ingredients to the wet mixture, mixing until the dough becomes soft and well combined.

Transfer the dough into a piping bag fitted with a 4B nozzle.

Pipe the dough onto a baking sheet in your desired shapes.

Decorate the piped cookies with ruby calyx, dark chocolate, or milk chocolate pieces.

Bake in a preheated oven at 170°C (338°F) for 13–15 minutes, or until the cookies turn extra crispy.

Remove from the oven, let cool, and serve.