In a large mixing bowl, use an electric mixer to beat butter until lightened, smooth and creamy.

Gradually add sugar, stirring until light and creamy.

Add vanilla extract and stir well.

In a separate bowl, whisk together flour, cornstarch, and salt and whisk until combined.

Gradually add flour mixture to wet ingredients and stir until completely combined.

Form dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 60 minutes.

Once cookie dough is nearly done chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper.

Remove dough from the refrigerator and roll out on a lightly floured surface until the dough is between ⅛”-¼” thickness. Press a cookie cutter directly into dough, making cuts close together, and place cookies on baking sheet spacing at least 2” apart. Combine any remaining scraps of dough into a ball and re-roll to make more cookies.

Transfer baking sheet to center rack of 350F (175C) oven and bake for 9-11 minutes or until edges are just beginning to turn a very light golden brown (bake time will vary depending on thickness of dough and size of cookie cutter).

If desired, melt 1 cup/6 oz/170g chocolate and dip completely cooled cookies into chocolate. Place cookies on a wire rack and allow chocolate to set before serving.