Before you start, make sure you have baking trays ready. You can line them up with baking paper, or use silicone baking mat, although it is not necessary. Make sure to have enough room in your fridge, to be able to fit the baking trays.
Place the softened butter and icing sugar in a bowl of an electric mixer and beat together until pale and fluffy, about 4 minutes.
Add almond and vanilla extracts and beat again, scraping the bottom and the sides of the bowl to ensure it is all mixed in.
In a large bowl, combine together the flour, cornflour and salt. Tip half of the flour mix to the butter and sugar mix, beat to combine, then add the remaining flour and mix again until combined, scraping the bottom and the sides of the bowl. Add 1 tablespoon of milk and mix well.
Transfer the cookie dough into a piping bag with a nozzle of choice (you want to use the nozzle with large opening tip, to easily pipe the dough). I used large open star nozzle, but others that will also work great are Wilton 8B, Ateco 826 or Ateco 827. Do not overfill your piping bag, smaller amount of cookie dough will be easier to handle and to pipe.
Pipe the dough onto baking trays. If it is too hard to pipe, add a little bit more milk to your dough. Make sure to add only about ½ tablespoon of milk at a time, before adding any more. Place the baking trays with piped cookies into the fridge and chill for 30 minutes.
Preheat the oven to 170 C (160 C fan). Bake cookies in the middle shelf for 10 minutes or until the edges just start to turn golden brown. Remove from the oven and allow to cool on a baking tray for 5 minutes, before transferring into a cooling rack to cool completely.
To decorate, dip the cookies into some melted chocolate and sprinkle with your favourite sprinkles.
you may get different amount of cookies, depending on how big or small you pipe them
if the dough feels to stiff and to hard to pipe, add more milk to it. Add only about ½ tablespoon of milk at a time, before achieving the right consistency.
the more milk you add, the longer you should chill the dough for. 30 minutes is a standard chilling time.
large piping tips will work best, however, the universal Wilton 1M will work too, but you may have to apply more pressure when piping it. You also may have to add more milk to the dough if you are using this smaller nozzle with narrower opening.