Classic Shortbread Cookies

1 Combine the softened butter and sifted powdered sugar in the bowl of a stand mixer fitted with a paddle attachment. Whip mixer until creamed and combined, about 2-3 minutes. (You may do this in a large bowl with a hand mixer, too.)
2 Add the vanilla, and mix to combine.
3 Sift the flour into the bowl on top of the wet ingredients. Add the salt, too.
4 Beat the ingredients until the shortbread has just come together, about 2-3 minutes. This dough starts off as pretty crumbly, but then starts to come together. Keep an eye on it. This process is a lot faster in the stand mixer.
5 Wrap the cookie dough in plastic wrap. Chill for 45 minutes in the refrigerator.
6 Preheat the oven to 300°F. Line a sheet pan with parchment paper or a nonstick baking mat.
7 Roll out the shortbread on a flat floured surface. The thickness should be about 1/6” thick.
8 Cut out the cookies into the desired shapes. (The size of your cookie cutter, as well as the shape, will determine how many cookies you end up with.)
11 Poke the tops of the shortbread cookies with a fork two to three times. This will help steam escape so that the cookies can bake more flat (and have less air bubbles.)
9 Bake 20-23 minutes or until the shortbread has firmed up and is lightly golden brown.
10 Let cool on a wire rack, then enjoy.