In a large bowl, with an electric mixer on low, then on medium speed, beat together the butter, powdered sugar, cornstarch, granulated sugar, salt, and vanilla until light and well-blended, about 3 minutes. Beat, then stir in the flour until evenly incorporated.

Let the dough stand for 5 minutes, or until firmed up slightly. Use a medium-sized 1 1/4″ cookie scoop to spoon out dough. Press with desired cookie stamp. Bake at 325º F. for about 20 minutes or until light brown on the bottom.

Use Luster Dust® to decorate (as shown).

*The white chocolate that I coat the bottoms of my stamped cookies with is white chocolate bark. The amount of chocolate you need depends on how many cookies you have. Grate or chop the bark. Nestle white chips can be substituted. White chocolate will scorch when melted at a high heat, so melt 1 cup at a time in microwave for 1 minute at power 6 (60%), or use a double boiler. Nestle chips will keep their shape. Stir briskly; they will melt as you stir. If too stiff, microwave 15 seconds at a time at power 6, until melted. Apply with spatula to bottom of cookies. Place in freezer until chocolate is hardened.