10 oz butter (2 ½ sticks)
1 tablespoon cooking spray, optional
1 egg yolk
3 oz + 1 tablespoon powdered sugar
¼ teaspoon salt
11 oz all-purpose flour
4 oz corn starch
2 tablespoons full cream milk/whole milk
½ teaspoon vanilla extract
Cream butter with Pam cooking spray, sugar, egg yolk, salt and vanilla extract until fluffy. Add in milk and mix well.
Fold in multi-purpose flour and corn starch. Mix until dough become soft and not stick on hands.
Preheat oven to 350 degree Fahrenheit. Line two baking sheets with parchment paper. Roll the dough to ¼ inch thick. Cut into rounds or whatever shapes you wish using cookie cutters. Place the cookies on the prepared baking sheets and place in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked.
Bake for 15 minutes, or until cookies are lightly brown. Cool on rack.