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Sift the flour, salt and cornstarch into a medium bowl.
In a large bowl cream the butter, sugar and vanilla then add the sifted flour mixture a little at a time, combine with a fork, when mixture begins to come together, move to a flat surface and knead until you have a smooth dough.
Wrap the dough in plastic and refrigerate for 30 minutes.
Remove dough from the fridge and roll on a lightly floured flat surface into a thickness of ¼ inch, dust the cookie stamp lightly with flour and firmly press on the dough, with a round cookie cutter (as close to the same size as the stamp) cut out the cookie. Place on 1-2 parchment paper lined baking sheets, continue until all are cut out. While the oven is pre-heating refrigerate the cookies for about 15-20 minutes.
Pre heat oven to 325F (163C).
Bake for approximately 15-20 minutes. Let cool completely before serving.