Step 1

Beat the butter and ¼ cup of confectioner’s sugar until light and fluffy.

Step 2

Add the vanilla extract and beat to combine.

Step 3

Add the flour, cornstarch, and salt.  Beat until well incorporated.

Step 4

Divide the dough into 3 portions.

Step 5

Roll portions of dough into logs until the dough reaches a diameter of about 1 inch.  Wrap each log in plastic wrap and refrigerate for one hour.

Step 6

After the hour has passed, line a baking sheet with parchment paper.  Working with one log at a time, remove the plastic wrap and slice the log into 1 inch increments.  Place on the prepared baking sheet, leaving 1 inch of space between each cookie. Refrigerate for 30 minutes.

Step 7

To bake, preheat your oven to 350 degrees F.  Remove the baking sheet from the fridge and bake for 8 minutes or until the bottom of the cookies are just slightly browned.

Step 8

Remove from the oven and allow to cool for 3 minutes on the baking pan.  Transfer to a wire cooling rack and dust the tops liberally with the remaining cup of confectioner’s sugar.