• Vanilla Cookies
• Sift and mix flour, cornflour, baking powder, baking soda, and salt in a medium-sized bowl and set aside.
• Place butter, oil, and sugar in a bowl of a stand mixer fitted with the paddle attachment. Add vanilla extract and mix on medium speed until pale and fluffy. Use a spatula to scrape any ingredients from the side of the bowl.
• Add egg and mix for another 30 seconds.
• Add dry ingredients, in two additions and mix on low speed until just combined. Do not overmix.
• Divide cookie dough into two and form into discs. Wrap in cling film or plastic wrap and refrigerate for 30 mins to 1 hr until solidified.
• Preheat oven to 175°C (350F) and line a large baking sheet with parchment paper. Roll out cookie dough on lightly floured surface to ¼ inch thickness. Use a round cookie cutter to cut out dough. Place on baking sheet 1 inch apart.
• Bake for 8-10 minutes until slightly golden at the edges. Allow to cool for 5 mins in baking sheet then transfer to cooling rack to cool completely. Cool cookies completely before frosting.

Mascarpone Frosting

• Place butter, mascarpone and vanilla in a mixing bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, about 30 seconds.
• Add powdered sugar, ½ cup at a time and mix until a desired consistency is reached. If not using frosting immediately, transfer to refrigerator until using.
• Frost cookies using a spatula and top with sprinkles as desired. Store in refrigerator until serving.