Ingredients:

2 1/2 cup plain flour

2 tbsp cornflour

1/4 tsp salt

115 gm butter, at room temperature

3/4 cup granulated sugar

2 large eggs, at room temperature

1 tsp vanilla essence

2 tbsp cocoa powder

Preparation:

1. In a bowl, add plain flour, corn flour and salt and mix well and keep it aside.
2. In a large mixing bowl or in the bowl of electric mixer, add the butter and sugar and beat until smooth.
3. Add eggs and vanilla essence and beat well.
4. Add the flour mixture little by little and beat at low speed until well combined.
5. Divide the dough in half. Wrap one portion in plastic wrap / ziplock bag and refrigerate for 30 minutes.
6. In other portion, add cocoa powder and beat again till well combined. Then place / wrap it in plastic wrap / ziplock bag and refrigerate for 30 minutes.
7. Preheat the oven to 180 degree celcius. Line the baking sheet with baking paper/ parchment paper.
8. Once the dough is firm, place it between two sheets of parchment paper and roll the dough using a rolling pin until it is about 1/8 inch thick. 
9. Then using a 2 inch (5 cm) round cookie cutter, cut out rounds.
10. Place the rounds on the prepared baking sheet and using a 1 3/4 inch (4 cm) cookie cutter, lightly press the top of each cookie making a slight indentation.
11. Then with a straw or 3 mm pastry tip , cut out 2 or 4 “button” holes in the centre of each cookie. Repeat the same process with the chocolate dough.
12. Bake the cookies for about 8-10 minutes. Cool the cookies on the tray for 5 minutes and then gently transfer to a wire rack.
13. Store the cooled cookies in an air tight containers..