Preheat the oven to 350°F and prepare two baking sheet pans with parchment paper.

In a stand mixer or with a hand held mixer, beat the butter and salt together on medium until light and creamy, about 2 minutes. Scrape the bowl and add the vanilla and beat in another 30-60 seconds.

Scrape the bowl and sift in the powdered sugar, cornstarch and all-purpose flour. Use the mixer on low speed until the dough comes together.

Use tablespoon size scoops of dough and roll them into balls (mine were 15g each). Place the dough balls on the prepared pans (I fit 15-16 cookies per half sheet pan). Use your fingers to sprinkle a little powdered sugar over the top of each dough ball and then use a fork to press fork marks onto the top of each cookie.

Bake in the preheated oven for 10-12 minutes until barely browned at the edges.

Remove the pan from the oven and allow the cookies to cool on the pan for 10 minutes, then move to a cooling rack and dust the top of each cookie with more powdered sugar. Allow to cool completely.