Preheat oven to 350˚F (177˚C). Spray two 12-cup mini muffin pans (or 1 24-cup mini muffin pan) with non-stick cooking spray. Set aside.
Combine butter, sugars, lemon zest, vanilla and salt in a medium-size bowl and stir with a silicone spatula or wooden spoon well until smooth and creamy.
Add the flour and cornstach and stir from the bottom up until completely incorporated. The dough will be a little crumbly but make sure there is no dry flour at the bottom of the bowl.
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.