Get the butter out of the refrigerator at least an hour before baking. It should be soft to the touch, but not melted.

Cream the butter, sugar and vanilla extract with a handheld or stand mixer for 5 to 8 minutes until light and fluffy.

Scrape the dough from the sides of the bowl and sift the flour, folding gently into the creamed mixture until combined.

Transfer the dough to plastic wrap, roll into a log, and place it in a piping bag fitted with a flower tipped nozzle.

Pipe the dough onto a baking sheet lined with a silicone mat or parchment paper.

If the dough is too stiff, add a tablespoon of warm milk to soften it for easier piping.

Refrigerate the baking sheet for 30 minutes to firm up the piped cookies.

Sprinkle granulated sugar over the cookies before baking if desired.

Bake in a preheated oven at 300°F/150°C for 15 minutes or until the edges are golden.

Remove from the oven and cool on the baking sheet for 10 minutes before transferring to an airtight container.