Ingredients
Method
- Beat the softened butter, 1/2 cup sugar, vanilla and salt on medium speed for about 2 minutes, until smooth and creamy.
- Whisk the flour and cornstarch together, add them to the bowl and mix on low just until the dough forms clumps and no dry flour remains.
- Turn the dough onto a lightly floured surface, knead gently two or three times until it holds together and shape it into a disk.
- Roll the dough between two sheets of parchment to 3/8-inch thickness.
- Cut out 2-inch cookies, prick each a few times with a fork and place them 1 inch apart on parchment-lined baking sheets. Reroll the scraps once.
- Refrigerate the cut cookies for 30 minutes. Heat the oven to 325°F (165°C).
- Sprinkle the cookies with the remaining sugar and bake one sheet at a time for 18 to 22 minutes, until the tops look dry and the bottom edges are light golden.
- Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Shapes: For wedges, press the dough into a 9-inch round pan, score into 12 pieces and bake for 30 to 35 minutes.
Storage: Keep airtight at room temperature for up to 2 weeks or freeze for up to 3 months.
Nutrition is an estimate per cookie.