CRISPY SHORTBREAD COOKIES

Steps:

• 1. Measure flour, then sift and then measure a second time. Stir in cornstarch and set aside.
• 2. Cream butter until smooth. Add confectioner's sugar and continue creaming until light and fluffy. Add vanilla and mix well. By hand, mix in flour mixture a little at a time until all is incorporated and forms a smooth dough. DO NOT USE A MIXER AT THIS POINT!
• 3. Spread dough onto a sheet of plastic wrap and form into a rectangular shape, pressing out with hand until about 1/4" thick. Cover with the plastic wrap and place on a cutting board, cookie sheet or other flat surface and refrigerate for at least 30 minutes or until dough is firm.
• 4. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
• 5. Remove dough from refrigerator and roll out smooth, leaving dough in the plastic wrap. Remove plastic wrap from the top and using a pizza wheel or sharp knife, cut dough into squares. Using the bottom sheet of plastic wrap, turn dough onto the parchment lined cookie sheet. Break squares apart and place evenly on sheet. Optional: You may want to sprinkle with raw sugar or granulated sugar at this point.
• 6. Bake for 8 to 10 minutes or until edges are lightly browned and remove from oven. Let cool on cookie sheet for about 3 minutes. Transfer cookies to a cooling rack and cool completely, Enjoy with fruit, ice cream, puddings, or by themselves with a large glass of milk.