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)
• Optional: Sea salt or chocolate for dipping (as desired)

Instructions

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
3. Add the vanilla extract and mix until well combined, allowing the sweet aroma to fill your kitchen.
4. In a separate bowl, whisk together the all-purpose flour and salt until evenly distributed, ensuring a balanced flavor in every bite.
5. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Avoid overmixing to ensure a tender cookie.
6. Shape the dough into a disk and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes to firm up the dough, making it easier to roll out.
7. On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness.
8. Use cookie cutters to cut out desired shapes, placing them onto the prepared baking sheet. For a classic look, try using a round cutter or square cutter.
9. Bake for 18-20 minutes, or until the edges are lightly golden. Keep an eye on them as baking times may vary based on thickness.
10. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
11. For an extra touch, sprinkle with sea salt before serving or dip the cooled cookies in melted chocolate for a delightful twist.