Makes about 5 dozen cookies
1 1⁄4 cup all-purpose flour (156 grams)
1⁄4 cup cornstarch (32 grams)
1⁄4 teaspoon kosher salt
10 1⁄2 tablespoons unsalted butter, at room temperature (147 grams)
1⁄2 cup confectioners’ sugar (60 grams)
1 teaspoon vanilla bean paste
1⁄4 cup granulated sugar, for sprinkling
FOR CHAI SHORTBREAD:
Omit vanilla bean paste and add 1 tablespoon plus 1 teaspoon Bigelow Vanilla Chai Tea leaves
In a bowl, whisk together flour, cornstarch and salt. Set aside.
In the bowl of a stand mixer, fitted with a paddle attachment, combine butter and confectioners’ sugar. Cream until light and fluffy.
Add vanilla, and mix until incorporated. Add dry ingredients and mix until just combined and dough forms.
Remove dough from bowl and roll into a 1/4-inch-thick sheet between two pieces of parchment paper. Wrap in plastic wrap and chill in refrigerator for at least 1 hour.
When you are ready to bake, preheat the oven to 350 degrees.
Sprinkle top of dough with granulated sugar. Cut into 11⁄4-inch-wide squares, using a cookie cutter or knife.
Bake for 6 minutes, until edges are golden.