Royal Creams - cooking recipe

Ingredients

Biscuit
8 ounces butter
1/2 cup caster sugar (see note)
2 eggs
1 teaspoon vanilla essence
2 1/2 cups flour
1/2 cup cornflour
3 teaspoons baking powder
Icing
1/2 cup icing sugar
2 ounces softened butter
1/2 teaspoon almond essence
pink food coloring (optional)

Preparation

Cream butter and sugar until light and fluffy.
Add eggs and vanilla essence to creamed mixture, beat a little longer (2 minutes or so).
Sift dry ingredients, add to mix and make dough.
Roll and cut small identical sized biscuits, or roll small even-size balls and flatten slightly with hand or use a biscuit-press (which is what I use for these).
Bake at 170\u00b0C or 325\u00b0F until slightly golden at edges - or lift up the biscuit, if it is light brown under it's done.
Cool on rack.
Once cold sandwich together with 'Icing' and sprinkle with castor sugar.
Icing: Cream together with mixer.
Note: Castor sugar is finer than granulated sugar (in the US look for superfine sugar).