Shortbread Cookies Recipe

In a stand mixer fitted with a paddle attachment, beat the room temperature unsalted butter and pure vanilla extract until light and fluffy.

Add the confectioners' sugar and kosher salt (if using) to the mixer. Mix on low speed until just combined.

Scrape down the sides of the bowl. Add the all-purpose flour and mix on low speed until the dough just comes together. Scrape the bowl once more and mix briefly to ensure no dry flour remains.

Turn the dough out onto a lightly floured surface. Shape it into a rectangular prism (like a brick). Wrap the dough tightly in plastic wrap and refrigerate until firm, at least 1 hour.

Preheat your oven to 350°F (177°C).

Remove the chilled dough from the refrigerator. Use a sharp knife to cut the dough into 1/2-inch thick slices.

Place the slices onto a baking sheet lined with a silicone mat or parchment paper, spacing them at least an inch apart.

Use the tines of a fork or a skewer to gently indent a pattern onto the top of each cookie slice.

Bake for approximately 10-12 minutes, or until the edges are just beginning to turn golden brown. Rotate the baking sheet halfway through the baking time for even cooking.

Transfer the baked shortbread cookies to a wire rack to cool completely.