Shortbread Cookies

In a medium bowl, use an electric mixer on medium speed to beat the softened butter and powdered sugar together until light, fluffy, and creamy (about 3 minutes). Beat in the vanilla extract, if using.

In a separate bowl, whisk together the flour and salt. Add the dry ingredients to the butter mixture and mix on low speed until a crumbly dough forms. Do not overmix.

Turn the crumbly dough out onto a piece of parchment paper and gently knead it by hand 3-4 times just until it comes together into a smooth ball.

Roll the dough out to about 1/4-inch to 1/3-inch thickness. Use a cookie cutter to cut out shapes, or cut the dough into rectangles or wedges with a sharp knife. Transfer the cookies to the prepared baking sheet.

Prick the top of each cookie a few times with a fork. Bake for 18-22 minutes, or until the edges are just barely beginning to turn light golden brown. Allow the cookies to cool completely on the baking sheet before moving them, as they are fragile when warm.