1. Preheat the oven to 300°. In a small bowl, whisk together the flour, cornstarch and salt.

2. To the bowl of a stand mixer, add the butter and sugar and beat together until the mixture is lightened in color and fluffy, about 5 minutes. Pour in the rye, Herbsaint, bitters and the vanilla and mix until incorporated. Add the flour mixture and mix until combined and the dough becomes slightly fluffy, about 3 minutes.

3. Roll the dough into tablespoon-size balls with your hands and place on a parchment-lined baking pan about 1 inch apart. Flatten each ball slightly with the palm of your hand. Transfer the baking sheet to the oven and bake until the cookies are lightly golden and set, about 15 minutes. Remove from the oven and set aside for 5 minutes to cool, then transfer to a wire rack to cool completely.

Make Ahead: The dough can be refrigerated in an airtight container for up to 3 days before baking.

Storing: The cookies can be stored in an airtight container at room temperature for up to 1 week.