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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 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 (177 degrees C) and place rack in center of oven. Line two
baking sheets with parchment paper.
When dough is firm, form into 1
inch (2.54 cm) 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 confectioners (powdered or icing) 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.
Makes about 3
dozen cookies.
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