Cream together butter, sugar and vanilla essence.
Add milk and beat until creamy.
Add flour, corn flour, salt and baking powder and mix well.
Add it the butter mixture and mix to form a sticky dough.
Transfer to a cling wrap and cover tightly.
Refrigerate for 30 minutes to one hour.
Preheat oven to 175°C.
Grease a baking tray with butter or line it with baking paper.
Roll the dough between two parchment papers to 1/8" thickness.
Cut with a cookie cutter and arrange them on the tray.
Gather the remaining dough, roll again and cut.
Bake the cookies for 10-12 minutes or until golden.
Leave it on the tray for 10 minutes before transferring them to the wire rack.
Allow it to cool completely.