CNY 2019 - BUTTER COOKIES

This is the second batch of butter cookies which I baked for the coming Chinese New Year.  The first post on Butter Cookies is just a small portion which makes about 60 pieces.  It isn't enough to share.
The recipe here is adapted from Kathrine Kwa [Youtube] recipe with modifications.  Afraid that the original recipe yields not enough pieces to share, I roughly increased the portion to one and half.

These butter cookies are aromatic, buttery, crispy and not overly sweet.  Suits my taste bud and yours if you like the not too sweet butter cookies.  Lovely cookies.
Ingredients

[makes 150 pieces]

270 gm salted butter

120 gm icing sugar
1 egg [size AA]
1/2 tsp salt

330 gm plain flour + 75 gm cornflour – sifted
40 ml milk 
some chopped red cherries - topping

1. Cream butter, sugar and salt until light and fluffy.  Beat in eggs until well blended.
2. Sift the dry ingredients together.
3. Fold [2] into [1], alternating with milk.  Mix into a dough. Transfer to a container and chill for 30 minutes.
4. Scoop in small portions into a piping bag with star nozzle.  Pipe star rosettes onto a lined baking tray.
5. Bake in preheated oven at 170 degrees C for 15 minutes or until golden brown.
6. Remove to cool on wire rack before storing in airtight container.