1-1/2 Cups All Purpose Flour
1/2 Cup Cornstarch
1/4 Teaspoon Salt
1/4 Cup Confectioners Sugar
1 Cup Butter, Room Temperature
1 Teaspoon Pure Vanilla Extract
1 Cup Confectioners Sugar, Sifted
In a medium sized bowl whisk together the flour, cornstarch and salt. Set aside.
In the bowl of your electric mixer or with a hand mixer, cream the butter and 1/4 confectioners sugar until light and fluffy, about 2 minutes. Beat in the vanilla extract. Add the flour mixture and beat until incorporated. Cover and refrigerate the dough for at least one hour or until firm.
Preheat oven to 350 degrees F and place rack in center of oven. Line two baking sheets with parchment paper.
When dough is firm, form into 1 inch balls and place the cookies on the prepared baking sheets spacing about 1 inch apart. Bake for about 12-14 minutes or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.
Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle about half of the sifted confectioners sugar onto the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Put the remaining sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in the sugar).
These cookies store very well. Place in an airtight container between sheets of wax paper and they will keep a couple of weeks.
** Rainbow Dust (colored sugars) you can get these from a craft store, can be used to sprinkle on top after baking to give a glittery change of color.