In a spacious mixing bowl, beat the softened butter and confectioners' sugar together until the mixture is light and airy, which should take around 2-3 minutes.

Stir in the vanilla extract and blend until everything is thoroughly incorporated

In a separate bowl, sift together the all-purpose flour, cornstarch, and ¼ teaspoon salt.

Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms. The dough should have a smooth texture without being tacky. If it feels overly sticky, incorporate additional flour gradually, adding one tablespoon at a time.

Divide the dough into small, equal-sized balls, about 1 inch in diameter. You can use a teaspoon to scoop out the dough for uniform cookies.

Flatten each dough ball slightly with the palm of your hand or use a fork to create a decorative pattern on top.

Take a heavy-bottomed skillet or non-stick pan with a lid. Spread the 1 cup of salt evenly across the bottom of the skillet. This layer of salt will act as a barrier to provide even heat and prevent the cookies from burning.

Place a small heatproof rack or a metal stand on top of the salt to elevate the cookies from direct heat.

Place the shaped cookies on a piece of parchment paper, making sure they don't touch each other. Carefully place the parchment paper with the cookies on top of the heatproof rack inside the skillet.

Cover the skillet with a tight-fitting lid. Turn the heat to the lowest setting on your stovetop and let the cookies cook for about 12-15 minutes, or until the edges start to turn golden.

Keep an eye on the cookies as stovetop heat can vary. You may need to rotate the pan occasionally to ensure even cooking.

Once the cookies are done, carefully lift the parchment paper with the cookies out of the skillet and transfer them to a wire rack to cool completely.

The cookies will be soft when hot but will firm up as they cool.

Serve the cookies as a delightful snack or dessert with a cup of tea or coffee.