1 cup Butter (2 cubes)
2 cups Flour
¾ cup Powdered Sugar
2 Tbsp Cornstarch
½ tsp Salt
1 tsp Vanilla (I like to use Vanilla Bean Paste)
2 Tbsp Milk (Half n Half or Heavy Whipping Cream)
Cream together butter and powdered sugar. Add rest of ingredients and blend until smooth. Drop by teaspoons onto ungreased cookie sheets and mash down with a fork dipped into powdered sugar. Sprinkle with decorative sanding sugar.
Bake at 350° for about 10-12 minutes. Do not overbake. Store in airtight container.
Can be frozen.
Tips: I use a small melonballer and roll into balls (then mash with fork) to measure out cookies to equal size. This will make approximately 60 cookies.