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In a mixing bowl, cream together the butter and powdered sugar until light and fluffy. Beat in the vanilla extract.
In the same bowl, add the flour and cornstarch. Mixing until just combined. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
Preheat the oven to 320°F (160°C). Line a baking pan with parchment paper.
Roll/flat out the dough on a lightly floured surface to about ¼ inch thickness. Cut out the cookies using a 2.67 inch by 0.63 inch cutter.
Use a fork to prick a few holes in the top of each cookie.
Bake for 40 minutes, or until the edges of the cookies are lightly golden brown.
Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Serve with coffee or tea.