In a small bowl, sift together flour, cornstarch and salt and set aside.

Cream the butter and sugar in the bowl of an electric mixer using the paddle attachment. Add the vanilla and beat until combined.

Add the dry ingredients and beat until just blended. Wrap the dough in plastic wrap and refrigerate for at least an hour.

On a lightly floured surface, roll out the dough to ¼th inch thickness. Cut with a fluted 2 inch round cookie cutter (I used a Christmas Tree Cookie Cutter).

Place the cookies 1 inch apart on ungreased cookie sheets or cookie sheets lined with parchment paper. Bake at 350° for 10-12 minutes or until lightly browned. Don't over bake. Transfer to wire rack to cool.