Slice and Bake Cookies

This recipe is from the Women's Weekly "Cookies" book - super easy to make and they have that delicious shortbread texture.  I love that there's so many variations and you can easily keep the dough in the fridge or freezer, then (true to name) just slice and bake when you need them!

Ingredients
250g butter, softened
1 1/4 cups icing sugar
1 teaspoon vanilla extract
2 cups plain flour
1/2 cup rice flour
1/3 cup cornflour
2 tablespoons milk

Method
Beat butter, sifted icing sugar and vanilla in a bowl with electric mixer until light and fluffy.  Stir in sifted flours, in two batches, then milk.

Divide mixture in half.  Knead each half on floured surface until smooth, then roll each half into 25cm logs.  Wrap each log in baking paper; refrigerate about 1 hour or until firm.

Preheat oven to 160 degrees/140 fan-forced.  Grease oven trays and line with baking paper.

Cut the logs into 1cm slices; place about 3cm apart on oven trays.  Bake about 20 minutes.  Cool on wire racks.

Variations:
Sprinkles - add 2 tablespoons of hundreds and thousands with sifted flour.
Orange and poppy seed - omit vanilla extract, beat 1 tablespoon finely grated orange rind with butter and sugar.  Add 2 tablespoons poppy seeds with sifted flours.
Lemon and craisin - omit vanilla, beat 1 tablespoon finely grated lemon rind with butter and sugar.  Stir in 3/5 cup coarsely chopped craisins with sifted flours.
Pecan and cinnamon - add 1 taspoon ground cinnamon to sifted flours, then stire in 1 cup coarsely chopped pecans.  Sprinkle with cinnamon sugar before baking.
M&Ms - stir in 2 x 35g packets of mini M&Ms with sifted flours.