Beat butter and sugar until light and creamy. Slowly blend in eggs and vanilla. Sift flour and cornstarch together, and gradually add to butter mixture. If dough becomes too thick to pipe, a cookie press could be used or add a little milk or an egg yolk to dough.
A large tip and a cloth or rubber pastry bag should be used. Plastic pastry bags will split. With a strong pastry bag, pipe dough into desired shapes onto an ungreased baking sheet.
Bake in a preheated oven at 350°F
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* Put the tray of piped cookies in the freezer while the oven is heating or if the dough is too warm. This will help to hold their shape.
**1 tablespoon fine lemon zest can be added for extra flavour
