• Preheat your oven to 180°C (355°F). Line a baking tray with parchment paper. Using a pen, draw 8 cm (3-inch) circles on the parchment to ensure evenly sized cookies.
• Place the softened butter, sugar, and vanilla extract in a bowl and whisk until creamy. Add in the eggs one at a time, mixing well after each addition.
  ½ cups unsalted butter, ½ cups granulated sugar, 2 teaspoon vanilla extract, 2 eggs
• In a separate bowl, combine the flour, baking powder, cornstarch, and salt. Gradually add this to the wet mixture, alternating with the milk. Mix until fully incorporated.
  2 cups all-purpose flour, 1 pinch salt, 1 tablespoon corn starch, 2 teaspoon baking powder, ⅓ cups milk
• Transfer the batter into a piping bag fitted with a round tip nozzle. (Alternatively, use a plastic bag and cut a small hole in the bottom.) Pipe the batter in equal portions onto the marked circles on the parchment paper.
• Bake for 12–15 minutes or until lightly golden. Remove from the oven and allow to cool completely before decorating.

To decorate

• Sift the powdered sugar into a bowl. Whisk in the lemon juice, one spoon at a time, until you achieve a thick, creamy consistency. If the icing is too runny, add more powdered sugar. If it’s too thick, add a few drops of lemon juice.
  ¾ cups powdered sugar, 3 tsbp lemon juice
• Spread the icing over half of each cookie using a knife or palette knife. Allow it to set.
• Melt the dark chocolate (see notes for instructions). Use a pastry brush or palette knife to spread the chocolate over the other half of each cookie.
• Once the chocolate has set, the cookies are ready to serve.
  3 ½ oz semi-dark chocolate