Using wire whisk, stir together the flour, cornstarch, powdered sugar, mint and salt in large bowl; set aside.

In mixer on medium speed, add cream cheese, butter, bourbon and vanilla in a large bowl, beating until well blended.

Gradually add flour mixture to cream cheese mixture and beat until it forms a dough.

Dough will be somewhat soft so cover and chill in freezer about 15 minutes.

Preheat oven to 325°F.

Line baking sheets with parchment paper.

On lightly floured surface, roll half of dough at a time to less than 1/4-inch thickness. Cut into rounds using 1 1/2 to 2-inch cookie cutter.

Place on baking sheets about 2-inches apart.

Bake 8-10 minutes or until just lightly browned on bottom. DO NOT OVERBAKE.

Cool cookies in pan on wire rack.

When cool, remove from pans and place on platter, garnishing with extra mint or store cookies until ready to serve.