Meltaway Cookies

1 1/2 sticks butter, room temperature
1/2 c. powdered sugar
1/2 c. cornstarch
1 t. vanilla
1/4 t. salt
1 c. plain flour
Glaze:
1 1/2 c. powdered sugar
3-4 T. milk
1/4 t. vanilla or almond extract
sprinkles or nonpareils, optional

Preheat oven to 350. Cream butter with sugar a and cornstarch. Add vanilla. Mix well. Combine salt and flour. Add to batter. Mix until dough clumps together. Scoop cookie dough onto silicone lined baking sheets. (You can use parchment paper if you don't have silicone liners.) Flatten dough balls with the bottom of a glass dipped in powdered sugar. Bake 8-12 minutes until set. Do NOT overbake. Whisk together powdered sugar, milk, and extract until desired consistency. Add extra milk, 1 t. at a time if needed. Keep the glaze slightly thick. Spoon on top of cooled cookies. Add sprinkles on top of glaze while wet. Allow glaze to harden. Store in airtight container.