Ingredients

• 1 cup cornstarch
• 3/4 cup plus 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• 1/2 pound unsalted butter, softened
• 1 1/2 cups confectioners' sugar
• 1 teaspoon vanilla extract

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Instructions

1. Special equipment: An electric mixer with paddle attachment
2. Sift the cornstarch, flour, and salt together in a small bowl.
3. In a separate bowl, use the electric mixer to cream the butter and 1/2 cup of the confectioners' sugar together. Add the vanilla extract. Gradually add the dry ingredients and continue mixing until the dough comes together in a ball.
4. Preheat the oven to 375 degrees F.
5. Knead the dough briefly on a lightly floured surface. Divide the dough into 10 equal portions. Roll each portion into 1/2-inch diameter ropes. Cut each rope into 2 1/2-inch lengths. Gently roll each length so that the tips are tapered. Place the cookies 1 1/2 inches apart on a sheet pan and curve them slightly to resemble crescents. Refrigerate for 1/2 hour before baking to prevent spreading.
6. Bake for 10 to 12 minutes in the middle rack of the oven. Cool for 3 minutes. Use a spatula to transfer the cookies directly onto a cooling rack. Dust generously with remaining 1 cup of confectioner's sugar. Use the remaining sugar to dust the cookies again just prior to serving.