•1 & 1/2 cups flour
•1/2 cup cornstarch
•1/4 teaspoon salt
•1/4 cup powdered sugar
•1 cup unsalted butter at room temperature
•1 teaspoon pure vanilla extract
Topping: 1 cup powered sugar:
Cream the butter and sugar until light and fluffy. Beat in the vanilla extract. Add the flour mixture and beat until well mixed. Cover and refrigerate the dough for at least an hour or until firm.
Preheat oven to 350 degrees and place rack in center of oven. Spray 2 baking sheets with cooking spray or use parchment paper.
When dough is firm, form into 1 inch balls and place the cookies onthe prepared baking sheets spaced about 1 inch apart. Bake for 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 sheet with wax paper. Sprinkle about 1/2 of the powdered 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 strainer and then sprinkle the tops of the cookies, or if you are lazy like I am just roll the cookies in the sugar.
These cookies store well. Place in an airtight container between sheets of wax paper and they will keep a couple of weeks. Makes about 3 dozen cookies.