Makes 2 dozen cookies
3 sticks unsalted butter, at room temp
1 cup plus 2 Tbs sugar
1 large egg
1 tsp vanilla extract
1/4 tsp salt
1/2 cup cornstarch
4 cups flour
Instructions:
1. Place butter and sugar in a large bowl and beat with an electric mixer on low speed until combined
2. Beat in egg, vanilla, salt, and cornstarch
3. Beat in flour, a cup at a time, until mixture begins to come together (you will have a little flour left over)
4. Turn dough out onto a floured work surface and knead in remaining flour until dough is no longer sticky
5. Divide dough into thirds and form into flattened balls. Wrap with plastic wrap and refrigerate for at least 45 minutes to stiffen
6. Preheat oven to 275
7. For cut cookies: roll out dough on a floured work surface to 1/2-inch thick. Cut into desired shapes. Place an inch apart on a non-stick baking sheet. Bake until lightly golden, about 40 minutes. Remove from heat and let cool on a wire rack
8. For cookie molds: press dough into mold and bake until golden and cooked through, 30-40 minutes
9. After the cookies have cooled completely, they can be decorated
