The Best Shortbread Cookies

Steps

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1. 1
   Place room-temperature unsalted butter in a stand mixer or large bowl, add vanilla extract. Beat with a paddle attachment until the butter is light and creamy, not overmixed.
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2. 2
   Add powdered sugar and salt, mix until just combined. Avoid incorporating too much air—mix gently until the ingredients are incorporated.
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3. 3
   Accurately measure the flour using a scale or by fluffing, spooning, and leveling. Add flour on low speed gradually to the butter mixture. The dough will look dry and crumbly at first—this is normal. Mix until it just comes together without overmixing.
   ▶ ≈2:12
4. 4
   Shape the dough into a rectangle on a clean countertop. Optionally, you can form it into a log for slice-and-bake cookies. Wrap in plastic wrap or waxed cloth and refrigerate for at least 1 hour, or overnight, until firm.
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5. 5
   Toward the end of chilling time, preheat the oven to 350°F. Using a sharp knife, slice the chilled dough into half-inch-thick slices.
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6. 6
   Place the sliced cookies on a rimmed baking sheet with about an inch of space between them for air circulation. Use a fork or skewer to poke holes in a decorative pattern on each cookie. Optionally trim the edges with a knife for a neater appearance.
   ▶ ≈5:40
7. 7
   Bake at 350°F for about 10 minutes, rotating halfway through. Remove when the bottoms just begin to take on light golden color. Monitor your oven carefully to avoid overbaking.
   ▶ ≈6:57