We put these in our Cookie Tins
1 c. all purpose flour
¾ c. cornstarch
¼ t. salt
½ c. powdered sugar
1 c. unsalted butter, room temp
1 t. vanilla
¾ c. powdered sugar
In a med. Sized bowl whisk together the flour, cornstatch and salt. Set aside.
In the bowl of your electric mixer, with the paddle attachment, cream the butter and sugar until light and fluffy about 2 min. Beat in the vanilla. Add the flour mixture and beat until incorporated. Do not ov3er mix. Scrape the dough into a bowl, cover and refrig. For at least one hour or until dough is firm.
Preheat oven to 375 degrees and place rack in ce4nter of oven. Line two baking sheets with parchment paper.
When dough is firm form into 1 inch balls and place on prepared baking sheet about 1 inch apart. Bake for about 10 min. or until the edges start to brown. Remove from oven, place on a wire rack, and let the cookies cool on the baking sheet for a few min.
These cookies store very well. Place in an airtight container between sheets of wax paper and they will keep a couple of weeks.
Makes about 3 dozen cookies