Cookies

1. In the bowl of a stand mixer fitted with a paddle, or using an electric mixer and a large bowl, mix the butter, icing sugar and vanilla seeds until pale and fluffy. Add the vanilla extract and beat again until very light.
2. Sift the flour, cornstarch and salt together. If you’re using a stand mixer, turn it to low. If you’re using an electric mixer, you might want to switch to a sturdy wooden spoon. Add the flour to the butter mixture. Mix until the dough is fully blended and forms a ball.
3. Divide the dough into two equal portions. Place each piece of dough on a piece of parchment, waxed paper or plastic wrap and roll it into a log about 1 1/2 to 2 inches wide. Refrigerate until cold (about an hour) or overnight.
4. Preheat oven to 350°F and line baking sheets with parchment or silicone mats. Unwrap logs and slice into 1/4-inch thick rounds. Place the cookies on the prepared sheet about 1 inch apart to allow for spread.
5. Bake cookies 12 to 15 minutes or until the edges are a pale golden brown. Transfer to a wire rack set over parchment or a baking sheet and allow to cool. You want something under the wire rack to catch the drips of glaze.

Glaze

1. In a small bowl whisk icing sugar, sour cream and vanilla extract together until smooth. The glaze should be the thick but pourable, like ranch dressing.
2. Dip the top of each cookie in the glaze, allowing the glaze to cover the entire surface. Holding the dipped cookie over the bowl, tip it slightly to one side for a few seconds to allow the excess glaze to drip back into the bowl.
3. Place the glazed cookie back on the wire rack and sprinkle with a pinch of vanilla salt.