Sugar Cookies - Number Sixteen Hotel, South Kensington, London

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   ["Whisk together flour, cornstarch, and salt in a bowl.", "Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer or 4 minutes with a handheld. Reduce speed to low, then add zest and vanilla and mix until combined.", "Add flour mixture and mix until al soft dough forms. Gather dough into a ball and wrap in plastic wrap, then flatten (in wrap) into a 7"" disk. Chill until firm, at least 4 and up to 24 hours.", "Bring dough to cool room temperature before rolling out, about 1 hour.", "Put oven rack in middle position and preheat oven to 400u00b0F.", "Roll out dough into a 14"" round (1/4"" thick) on a well-floured surface with a lightly foured rolling pin. Cut out as many cookies as possible with cutter (2"" fluted or plain round cookie cutter) and transfer with a metal spatula to 2 ungreased large baking sheets, arranging cookies about 1"" apart. Bake cookies, 1 sheet at a time, until pale golden, 10-12 minutes. Manwhile, gather scraps into a ball, then flatten into a disk, and chill while first batch bakes. Transfer baked cookies to a rack to cool.", "Reroll scraps and cut out additional cookies, transferring to a cooled cookie sheet as formed, then bake in same manner."]

* Per serving · 4 servings · Values may vary.