In a medium bowl, combine the flour, cornstarch, salt and set aside. In a large bowl combine the vegan butter and icing sugar and mix for about 5 minutes until pale and fluffy. Add in the vanilla and mix until combined. Add in the dry ingredients and mix until completely incorporated.
Put the cookie batter into a piping bag with a large star tip and pipe onto a non-stick cookie sheet. Cookies can be piped close together, these cookies do not spread. Top with sprinkles or dried fruit.
Bake at 300F for 20-25 minutes, the bottom will be slightly golden brown.
Bake at 300F for 20-25 minutes, the bottom will be slightly golden brown.
