Classic Shortbread Cookies

Ingredients

1 cup (227g) unsalted butter (preferably European-style), softened
1/2 cup (100g) sugar
1 teaspoon vanilla extract
1/2 teaspoon Diamond Crystal kosher salt
2 cups (240g) all-purpose flour

Method

Beat the butter, sugar, vanilla, and salt:
In the bowl of a stand mixer with the paddle attachment or in a large mixing bowl with a hand mixer, beat together the butter, sugar, vanilla extract, and salt on medium-high speed until pale and fluffy, about 2 minutes.

Add the flour:
Add the flour and mix on low speed until it forms a stiff dough. The dough might seem too dry at first but keep beating, stopping half way through to scrape down the sides of the bowl with a rubber spatula. Stop mixing as soon as it comes together.

Chill the dough:
For cut-out cookies: Place a large piece of plastic wrap on the counter. Scrape the dough out of the mixing bowl onto the plastic wrap. Shape the dough into a disk about 1-inch thick. You can use the plastic to help shape the dough without it sticking to your hands. Seal the dough in the plastic and place it in the refrigerator to chill until firm, at least 30 minutes.

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