Snowball Recipe Debbie Spector

1 1/2 cups all purpose flour
1/2 cup cornstarch
1/4 teaspoon salt
1/4 cup powdered confectioners sugar
1 cup unsalted butter, room temperature
1 teaspoon pure vanilla extract
Topping:
1 cup powdered confectioner’s sugar, sifted
Makes about 3 dozen cookies.
In a medium sized bowl whisk together flour, cornstarch and salt. Set aside.
Using mixer, cream butter and sugar until light and fluffy (about 2 min). Mix in vanilla. Slowly add flour mixture and beat until incorporated. Cover and refrigerate the dough for at least one hour or until firm.
Preheat oven to 350 degrees F, place rack in center of oven. Line two baking sheets with parchment paper.
Form firm dough into 1 inch balls and space 1” apart. Bake 12-14 minutes or until the edges start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.
Meanwhile, line another baking pan/tray with parchment/wax paper. Sprinkle ½ cup of the confectioner’s sugar onto the paper and place the slightly cooled cookies on top of the sugar. Put the remaining ½ cup confectioner’s sugar in a fine strainer or sieve and sprinkle the tops of the cookies - or just roll the cookies in the sugar.
These cookies store very well. Place in an airtight container between sheets of wax paper and they will keep a couple of weeks.