Directions

1. Preheat the oven to 325°F (163°C).
2. In a mixing bowl, beat the softened butter until smooth and fluffy, about one minute.
3. Add the powdered sugar and vanilla and mix until light and creamy.
4. Add the flour and salt, mixing on low until the dough begins to come together. It will look crumbly at first but will form a soft dough as you keep mixing.
5. If you want classic squares, line an 8×8-inch baking pan with parchment and press the dough evenly and firmly into the pan. Smooth the top with the back of a spoon.
6. If you prefer cookie-cutter shapes, transfer the dough to a sheet of parchment, press it into a flat disc, and roll it out to about ½ inch thickness. Chill for 15–20 minutes, then use your cookie cutters to cut shapes and place them on a parchment-lined baking sheet.
7. For the pan method, lightly score the dough into squares or rectangles with a butter knife and prick each section with a fork for the classic shortbread pattern. Chill the pressed dough for 20–30 minutes if you have time.

8. Bake for 20–25 minutes, or until the edges are just beginning to turn golden. Cut-out shapes may bake slightly faster, so start checking around 15–18 minutes.

9. Cool in the pan or on the baking sheet for 10 minutes, then transfer to a cooling rack. If using the pan method, cut along the score lines once slightly cooled.
10. Let the cookies cool completely so they firm up before serving.