Classic Shortbread Cookies

Ingredients

• Unsalted butter (1 cup (2 sticks), softened)
• Granulated sugar (1/2 cup)
• Vanilla extract (1 teaspoon)
• All-purpose flour (2 cups)
• Salt (1/4 teaspoon)
• Sea salt (optional, for topping) (1/4 teaspoon)
• Dark chocolate (optional, for drizzling) (1/2 cup, melted)

Instructions

1. Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes. This step is crucial for achieving the perfect texture.
3. Add the vanilla extract and mix until thoroughly combined, letting the aroma fill the air.
4. In a separate bowl, whisk together the all-purpose flour and salt, ensuring there are no lumps.
5. Gradually add the flour mixture to the butter mixture, mixing until just combined—be careful not to overmix to maintain the cookie's delicate texture.
6. Transfer the dough onto a lightly floured surface and gently knead it a few times until it comes together smoothly.
7. Roll out the dough to about 1/4-inch thickness, then use cookie cutters to cut out your desired shapes. Consider festive shapes for holidays or classic rounds for simplicity.
8. Place the cut-out cookies onto the prepared baking sheets, spacing them about 1 inch apart to allow for slight spreading.
9. If desired, sprinkle a tiny pinch of sea salt on top of each cookie for an added flavor contrast.
10. Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden. Watch closely to prevent overbaking.
11. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
12. If you want to add a delightful finish, drizzle melted dark chocolate over the cooled cookies and let it set before serving.