These shortbread cookies are so easy to make with only 5 ingredients, melt in your mouth, and turn out beautiful every time. They are perfect to make cut out, pressed or stamped shortbread cookies.
Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, sugar, salt, and vanilla on medium speed 3 minutes, or until light and fluffy. Slowly mix in the flour and stir just until combined and the dough is smooth.
Shape the dough into a log and wrap with plastic wrap. Chill 1 hour, or until firm.
Slice the cookie log into 1/4- to 1/2-inch thick slices. Place on the baking sheet.
Using a toothpick, prick holes on the top of each cookie to create the look of a traditional shortbread cookie. You could also use a cookie stamp or keep plain if dipping in melted chocolate.
Bake 10 minutes, or until the bottoms are barely golden. You don’t want the tops or edges to brown. Let cool on the cookie sheet 1 minute before transferring to a cooling rack.
Notes
Make ahead: This dough can be made up to a week in advance. Simply wrap the log in the wrap and store in the refrigerator until ready to use.Best ingredients: Make sure to use only real butter and vanilla in these shortbread cookies to get the best flavor.Cookie stamps: A little tip if using cookie stamps or cookie cutters. Make sure to dip the stamp into flour BEFORE stamping (preferably after each stamp) to keep the dough from sticking.Storage: Store in an airtight container for up to 1 week or freeze for up to 3 months.