1-Beat 10 tablespoons of unsalted butter at room temperature and 1/2 teaspoon pure vanilla extract until fully creamed for a light base.

2-Add 1/2 cup confectioners’ sugar and 1/2 teaspoon kosher salt if using; mix on low speed until everything combines evenly.

3-Scrape the bowl, then add 1 1/2 cups all-purpose flour while mixing on low speed; scrape again and mix until the dough forms.

4-Shape the dough into a rectangular prism, wrap it in plastic, and chill it in the fridge until firm at least 1 hour to enhance the crisp shortbread quality.

5-Preheat your oven to 350°F (177°C) and prepare a baking sheet with parchment paper or a silicone mat.

6-Remove the chilled dough, cut it into 1/2-inch thick slices, and place them on the baking sheet, spacing them at least 1 inch apart.

7-Create a pattern on top using a fork or skewer for that classic look, adding a fun touch to your shortbread cookies recipe.

8-Bake for about 10 minutes, rotating the sheet halfway through to ensure even cooking and that perfect crisp texture.

9-Transfer the cookies to a wire rack to cool completely, letting their buttery shortbread essence settle in.