In a bowl, whisk together the cornflour, maida and salt. Keep it aside.
In a mixing bowl, beat the butter and powdered sugar until creamy and smooth.
Add the vanilla essence and combine it well.
Then add the flour mixture to the butter mixture. Mix well until incorporated.
Lightly knead to make a soft dough. Wrap it with cling film
Refrigerate the dough for an hour or until it becomes firm.
Preheat the oven to 180 degrees C.
Remove the chilled dough from the refrigerator.
Roll the dough into 1 inch small balls and place them on a greased or lined baking tray.
Bake the cookies in the preheated oven for 12 – 15 minutes or until the edges are just starting to brown at 180 degrees C.
Remove from the oven and cool for about 3 – 5 minutes.
While cookies are still warm, roll them in powdered sugar.
Transfer them to a wire rack and let them cool completely.
Roll them twice in powdered sugar if needed. Store in an airtight container.
If you want, sprinkle the top of the cookies with more powdered sugar before serving.