Step 1
Preheat oven to 325°F (165°C).
Step 2
Beat butter and powdered sugar until fluffy.
Step 3
Mix in vanilla, flour, and cornstarch.
Step 4
Pipe or spoon small rounds onto baking trays.
Step 5
Bake for 12 minutes until just set.
Step 6
Cool completely.
Step 7
Beat filling ingredients until fluffy.
Step 8
Sandwich two cookies together with the buttercream.
Storage Tips
- Store cookies in airtight containers for up to 1 week.
- Scones are best enjoyed the day they are baked but can be stored for 2–3 days.
- Freeze baked cookies for up to 3 months in freezer-safe containers.
