Step 1

Prepare the dough:

Step 2

In a medium-sized bowl, whisk together the flour, cornstarch, and salt. Set aside. Using an electric mixer, beat the butter and powdered sugar together on medium speed until light and fluffy.

Step 3

Add the vanilla and flour mixture:

Step 4

Mix in the vanilla extract, then gradually add the flour mixture, continuing to mix until well incorporated.

Step 5

Shape the dough:

Step 6

Divide the dough into 2-3 equal portions. Roll each portion into a 1-inch diameter log on a piece of plastic wrap. Twist the ends of the plastic wrap tightly to enclose the dough, making sure it’s airtight. Refrigerate for at least one hour until firm.

Step 7

Slice and chill:

Step 8

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Slice the dough into 1/2-inch thick bites and place them on the prepared baking sheet, leaving about 1 inch of space between each cookie. Chill in the refrigerator for at least 30 minutes before baking.

Step 9

Bake:

Step 10

Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden brown. Remove from the oven and let them cool completely on the baking sheet.

Step 11

Finish with powdered sugar:

Step 12

Once the cookies are cooled, sprinkle powdered sugar on top. Alternatively, you can roll the slightly cooled cookies in powdered sugar to fully coat them.

Step 13

Store:

Step 14

Place the cookies in an airtight container, layering them between sheets of wax paper. These cookies will keep well for about 2 weeks.