Ingredients:

  • 1 cup (227g) unsalted butter, softened to 65°F
  • 0.5 cup (60g) powdered sugar, sifted
  • 1 tsp (5ml) pure vanilla extract
  • 1.5 cups (190g) all-purpose flour
  • 0.5 cup (60g) cornstarch
  • 0.25 tsp (1.5g) fine sea salt

Instructions:

  1. In a stand mixer with a paddle attachment, beat the 65°F butter on medium-high for 5 minutes until it looks white and fluffy. Gradually pour in the sifted powdered sugar and vanilla. Continue beating the butter and sugar for another 5 to 7 minutes until the mixture resembles stiff whipped cream.
  2. In a separate bowl, sift the flour, cornstarch, and salt. Turn the mixer to the lowest setting and add the dry ingredients in three batches. Stop the mixer as soon as no white streaks remain, being careful not to over-mix.
  3. Pipe 1 inch stars or roll into small balls and press with a floured fork onto the prepared sheets.
  4. Bake at 300°F (150°C) for 15 minutes until the bottoms are barely set and the tops are pale. The cookies should not brown significantly.