Who can resist the taste of shortbread? No one, if they’re tasting these cookies!
Courtesy of Alison Kent.
Related: Gingerbread Spiced Shortbread Wreath Cookies Are Seriously Adorable
In large bowl with electric beaters, beat butter, sugar, cornstarch, vanilla and salt until fluffy; mix in flour just until combined. Cover bowl and refrigerate just until firm, about 20 minutes.
Roll by tablespoonfuls into balls; place on parchment paper-lined baking sheets. Using lightly floured tines of fork, press tops of cookies until flattened to ½-inch. Top with sprinkles, if using.
Bake in preheated 300°F oven until pale golden and just set, 14 to 16 minutes. Let cool on pans on racks for 10 minutes; transfer cookies to racks and let cool completely (store in airtight container for up to 2 weeks).