Recipe highlights:

• Beat butter and sugar on medium speed for two minutes.
• Add vanilla and eggs one at a time. Beat for 1 minute.
• Combine flour, salt, and cornstarch in a fine mesh sieve held over a bowl. Sift the contents into the bowl.
• Gradually add the flour mixture into the sugar-egg-butter mixture. Beat until flour mixture is just combined.
• Fill a pastry bag equipped with a large star shaped tip. Pipe 2 to 2 1/2-inch wide rosettes 2-inches apart, onto a bare non-stick or parchment paper lined baking sheet. Add sprinkling of sparkling or sugar, optional. Refrigerate at least 1 hour, 2 is better.
• Bake in a preheated 350° F oven for 10 to 13 minutes, or until the bottom turns a light golden brown.
• Cool on the baking sheet for 5 minutes before transferring to a cooling rack.
• Detailed instructions are in the recipe card below.