This recipe is inspired by Lisa Grillone. Thanks Lisa! Be careful not to roll too thin. We like 1/4-1/2 inch thickness.
2 cups confectioner's sugar
2 cups salted butter
1 teaspoon vanilla bean or zest from 1 lemon
- 2 egg yolks
- 4 cups All-purpose flour
- 1 cup cornstarch
Cream sugar with butter until light and fluffy; add vanilla bean or zest if using and yolks; blend well. Add flour and cornstarch mixing well. Divide into two balls, placing between two pieces parchment paper. Roll to desired thickness and refrigerate or freeze until needed. Cut into desired shapes and sizes and bake cookies at 350ºF for approximately 8 minutes. The finished cookie should be slightly brown on bottom and pale on sides and tops.