Preheat oven to 325°F. Line baking sheets with parchment paper and set aside.
In a medium bowl, whisk together flour and cornstarch and set aside
Cream the butter and sugar in a large mixing bowl using an electric mixer on medium speed until light in texture.
Add the flour and cornstarch slowly, mix well.
Scoop into balls by a heaping tablespoon, I use a small ice cream scoop, on the prepared baking sheets 2” apart.
Bake for 15 to 20 minutes, or until cookies are very lightly browned. (Time will depend on the size of cookies.) Cool on wire cooling racks.
