1cup(226 g or 2 sticks) unsalted butter,, room temperature
¾cup(90 g) confectioners' sugar,, sifted
1teaspoonpure vanilla extract
2 ½cupsall purpose flour
Make the dough: In the bowl of a stand mixer (or using a hand mixer), beat butter on medium speed until light and fluffy, about 3 minutes. Add confectioners' sugar, salt and vanilla. Beat until well combined, about 1 minute, and scrape down the sides of the bowl if necessary. With the mixer on low, slowly add the flour. Mix just until combined.
Shape the dough: Place the dough on a silpat mat and shape into a rectangle 9 inches long and 3 inches wide.
Chill the dough: Cover the dough with plastic wrap and chill for at least 1 hour and up to 24 hours.
Ten minutes before baking the cookies, preheat the oven to 350° F. Line a baking sheet with parchment paper and set aside.
Cut the cookie dough: Remove dough from the refrigerator and use a sharp knife or pastry cutter to cut the dough into 1/2-inch wide rectangles. Place cookies 1 inch apart on prepared baking sheet. Use a fork or toothpick to poke holes in the shortbread.
Bake the cookies: Bake cookies for 10 minutes. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to a week.
Freezing shortbread cookie dough: After shaping the dough into a rectangle, wrap it securely in plastic wrap and freeze for up to 3 months. Defrost in the refrigerator before cutting the cookie dough and baking.Recommended tools:
Kitchen scale to accurately weigh ingredients. This is important to make sure you have the right ratio of flour to butte.r