In a medium mixing bowl, whisk the flour, corn starch and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, ¼ cup of cane sugar and powdered sugar, and 1 tablespoon of lemon zest. Mix on medium for about 2 minutes or until smooth.

Add the lemon juice, vanilla extract and vanilla beans. Mix again on medium for about 30 seconds, or until incorporated. Scrape down bowl.

Add the flour mixture all at once, pulse to start, then mix on medium until the dough forms somewhat of a ball and has pulled away from sides of the bowl.

Transfer the cookie dough to your work surface and knead a few times until a mass forms. Divide it in half and shape each piece into about 1 inch thick discs. Wrap snugly in parchment paper and refrigerate for two hours or up to two days.

To Freeze (optional): The dough can be frozen for up to two months. Be sure to double wrap to prevent freezer burn.

Make the Sparkling Lemon Sprinkle (optional): Mix 2 tablespoons of remaining cane sugar and ¼ teaspoon of lemon zest in a small bowl. Set aside at room temperature for about two hours.

Line two large sheet pans with parchment paper. Make room in the refrigerator for your pans.

Remove the dough from the refrigerator and allow it to set at room temperature for about 20-30 minutes. Flour your work surface and roll the dough out to ¼ inch thick.

Cut the cookies with a 1 ¾ inch cookie cutter and transfer cookie cutouts to the sheet pans.

Refrigerate the cookies for at least 20 minutes before baking.

Preheat the oven to 325 Fahrenheit. Bake for 15-18 minutes until lightly golden brown around the edges.

Allow the cookies to cool on the sheet pan for five minutes, then transfer to a cooling rack to cool completely.

Store in a covered container at room temperature for up to one week.