Equipment

• Oven
• Stovetop
• Stand Mixer
• Baking Sheet
• Parchment Paper
• Mixing Bowl
• Plastic Wrap
• Hand Mixer
• Cookie Cutters
• Fork
• Toothpick
• Refrigerator
• Bench Scraper
• Wire Rack
• Ruler
• Rolling Pin
• Whisk
• Knife
• Jelly Roll (10x15)
• Cutting Board
• Bamboo Skewer
• Mixing Bowl (4 Quarts)
• Dipping Fork

Instructions

1. Remove the @[Butter] from the refrigerator at least ~[30–45 minutes] before baking so it can soften to room temperature. It should be soft enough to press a finger into easily, but not melted or greasy.
2. Preheat your #[Oven] to ![325°F]. Line two #[Baking Sheet] with parchment paper and set aside.
3. In a large #[Mixing Bowl] using a #[Hand Mixer] (or in a #[Stand Mixer] fitted with the paddle attachment), beat the softened @[Butter] and sifted @[Powdered Sugar] together on ^[medium speed] for ~[2–3 minutes], until the mixture is pale, light, and fluffy. Scrape down the sides of the bowl as needed.
4. Add the @[Vanilla Extract] (if using) and beat for another ~[30 seconds] to combine.
5. Add the @[All-Purpose Flour] and @[Salt]. Mix on ^[low speed] until the dough just comes together and no dry streaks remain. Do not overmix — stop as soon as the dough forms. It will look slightly crumbly at first but will come together when pressed.
6. Turn the dough out onto a lightly floured surface and gently bring it together with your hands into a smooth, flat disc. Wrap it in plastic wrap and refrigerate for ~[30 minutes]. This firms up the @[Butter] and prevents spreading.
7. On a lightly floured surface, roll the chilled dough out to about 1/4-inch thickness. For thicker, more classic shortbread, roll to 1/3-inch. Use a ruler or the edge of your rolling pin as a guide for consistency.
8. Cut into desired shapes using a sharp #[Cookie Cutters], #[Knife], or a #[Bench Scraper] for classic rectangular fingers. Re-roll the scraps once to cut more cookies. Place cut cookies 1 inch apart on the prepared #[Baking Sheet].
9. Use a #[Dipping Fork] or #[Bamboo Skewer] to prick the surface of each cookie ~[2–3 times]. This is traditional and also prevents puffing during baking.
10. Bake one sheet at a time on the center rack for ~[15–18 minutes], until the edges are just barely golden and the centers look set and dry. The cookies should be pale — do not let them brown. They will firm up as they cool.
11. Remove from the #[Oven] and let the cookies cool on the #[Baking Sheet] for ~[5 minutes] before transferring to a wire rack to cool completely. They are fragile when warm. Cool fully before storing or serving.