Who can resist the taste of shortbread? No one, if they’re tasting these cookies!
Courtesy of Alison Kent.
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).