Make sure you have baking trays ready. You can line them up with baking paper or use a silicone baking mat. Ensure there is enough room in your fridge for the 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 (if using) and beat again, scraping the bottom and the sides of the bowl to ensure it is all mixed in.

In a large bowl, combine 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.

Add 1 tablespoon of milk and mix well.

Transfer the cookie dough into a piping bag with a nozzle of your choice.

Pipe the dough onto baking trays. If it is too hard to pipe, add more milk gradually. Chill the piped cookies in the fridge for a minimum of 30 minutes.

Preheat the oven to 170°C (160°C fan). Optionally sprinkle sugar on top of cookies. Bake cookies for 10-15 minutes until edges turn golden brown.

Remove from oven and allow to cool on the baking tray for 5 minutes before transferring to a cooling rack.

To decorate, dip the cookies into melted chocolate and sprinkle with your favorite sprinkles.