Butter Shortbread Cookies

Step 1: Cream the Butter and Sugar

1. In a large bowl, beat the softened butter and powdered sugar together until light and creamy (about 2–3 minutes).
2. Add vanilla extract if using and mix well.

Step 2: Add Flour and Salt

1. Sift in the flour and salt.
2. Mix on low speed or with a wooden spoon until the dough comes together.
   • The dough may look crumbly at first—keep mixing until it forms a soft, smooth dough.

Step 3: Chill the Dough

1. Divide dough into two discs or logs, wrap in plastic wrap, and chill for at least 30 minutes (or up to 2 days).
   • This helps prevent spreading and improves texture.

Step 4: Preheat Oven & Shape Cookies

1. Preheat oven to 325°F (160°C).
2. Line a baking sheet with parchment paper.
3. Roll dough to about ¼-inch thickness and cut into desired shapes (squares, rounds, or traditional fingers).
4. Place on baking sheet about 1 inch apart. Prick with a fork for the classic look.

Step 5: Bake

• Bake for 12–15 minutes, or until edges are just lightly golden.
• Do not overbake — shortbread should remain pale.

Step 6: Cool & Serve

1. Let cool on the pan for 5 minutes, then transfer to a wire rack.
2. Serve plain or drizzle with melted chocolate, dip in sugar, or enjoy as-is!

Tips:

• Store in an airtight container at room temperature for up to 1 week.
• These freeze well for up to 3 months — perfect for make-ahead treats.
• For extra flavor, add citrus zest, almond extract, or finely chopped nuts.