Instructions

1. Preheat the oven to 325°F (160°C).
2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer until the mixture is light and fluffy, about 3-5 minutes.
3. Add the vanilla extract and mix well until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt until combined.
5. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Avoid overmixing to keep the texture tender.
6. Press the dough evenly into an ungreased 9x9-inch baking pan, smoothing the top with a spatula to create an even layer.
7. Using a sharp knife, score the dough into fingers or squares, making sure not to cut all the way through.
8. Prick each finger with a fork to create a decorative pattern and help steam escape during baking.
9. Bake in the preheated oven for 25-30 minutes, or until the edges are lightly golden and the center is firm to the touch.
10. Remove from the oven and let cool in the pan for 5 minutes before carefully cutting along the scored lines to separate the fingers while still warm.
11. Allow the shortbread fingers to cool completely on a wire rack before serving.