Using a mortar & pestle, blender, or food processor, make jasmine vanilla sugar. Grind jasmine with your granulated sugar and vanilla extract until it's a fine powder.

In a medium bowl, cream together the butter, jasmine vanilla sugar, and powdered sugar until light and fluffy.

In a separate bowl, combine the flour, salt, and cornstarch until well blended.

Cover your dough with plastic or beeswax wrap and refrigerate for 30 minutes if desired; this step is not necessary if your dough is easy to manage. We almost never need to refrigerate ours, this recipe doesn't spread if you've adequately measured. But if you've handled it for a long time, and find it difficult to manage, go ahead and stick it in the fridge.

Preheat the oven to 350 degrees F (176 degrees C). Line cookie sheets with parchment paper.

Roll the dough out to ¼ inch thickness on a lightly floured surface. Cut into rectangles 1 ½x2 inches in size or cut into shapes using a cookie cutter.

Bake for 12-15 minutes (depending on the thickness and shape you've cut them into) in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.

Let them cool completely and make your icing.

To make your icing, combine your confectionary sugar and jasmine in your mortar & pestle, blender, or food processor until it's an ultra fine powder. Add your jasmine sugar, milk, and vanilla into a medium bowl and mix until it has a smooth and runny consistency. If it needs to be thinned more, add a few drops of milk or cream. Dip your cookies into the icing when they're entirely cooled so they're hard and cool enough to handle. Let them dry for up to one hour and enjoy!