Cream together 1 cup of softened unsalted butter and ½ cup of powdered sugar until light and fluffy.

Mix in the zest of one lemon, 2 tablespoons of fresh lemon juice, and 1 teaspoon of vanilla extract.

In a separate bowl, whisk together 2 cups of all-purpose flour, ½ cup of cornstarch, and ¼ teaspoon of salt.

Gradually mix the dry ingredients into the wet mixture until a soft dough forms.

Divide the dough in half, shape into logs, wrap in plastic wrap, and refrigerate for at least 1 hour.

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

Slice the chilled dough into ¼-inch thick rounds and place on the prepared baking sheets.

Bake for 10 to 12 minutes, checking for lightly golden edges.

Cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.

While warm, toss cookies in powdered sugar for coating.

Serve and enjoy the cookies fresh!