Step 1

Position a rack in the middle of the oven and preheat to 300 degrees. Have ready two large sheet pans (no need to line them).

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a hand mixer, beat together the butter and confectioners’ sugar on medium-high speed until pale and very creamy, 2 to 4 minutes, scraping the sides and bottom of the bowl as needed. (Alternatively, mix vigorously by hand in a large bowl with a wooden spoon.) Add the vanilla extract and beat on medium-high until combined. Sift in the flour, cornstarch and salt, and mix on low until combined, scraping the bowl to make sure everything is incorporated.

Step 3

Transfer the dough to a cookie press, and press according to the manufacturer’s instructions. Press cookies directly onto the unlined sheet pans as close together as possible. If the dough isn’t sticking to the pans, try refrigerating it until slightly firmer, 5 to 10 minutes. (Chilling the pans can help as well.) Bake one sheet at a time, 15 to 18 minutes, or until firm to the touch and just golden.

Step 4

Transfer to a wire rack and let cool on the pan for 5 minutes. Using a small offset spatula, transfer to a wire rack and let cool completely. Repeat the baking and cooling with the remaining cookies.