Simple, Perfect Shortbread

2 cups all-purpose flour
2 sticks (1 cup) butter at room temperature
1/2 cup granulated sugar
1/4 tsp. salt
1/2 tsp. pure vanilla extract
Sugar for sprinkling, optional

Preheat oven to 325 degrees F. Line baking sheets with parchment or silicone baking mats. Mix flour, butter, sugar, vanilla and salt on low speed using a stand mixer until just blended. Mixture will look crumbly and sandy. Increase speed to medium-low until dough starts to clump together.

Remove dough and roll out to 1/4 in. thickness between two pieces of waxed paper. Chill dough for at least 10 minutes, then cut into desired shapes. Re-roll scraps, chill and repeat. Alternatively, just cut into squares or rectangles with a butter knife. Sprinkle with sugar, if desired, and bake for 20 minutes, or until golden. Let sit for about 2 minutes and then remove to racks to cool fully.

Makes about 36 2-in. cookies, more or less depending on the size of your cookie cutters.

Link to printable version here.

Recipe adapted from an old Better Homes and Gardens Magazine (see photo at end).

Tips--If you don't have waxed paper, you can use parchment or even plastic wrap. Put the rolled out dough on a cutting board to make it easier to get in and out of the fridge. Two pencils or two wooden spoon handles on either side of your covered dough makes it easy to get a consistent thickness. Here is an excellent short video showing this rolling method. If you are in a hurry, you can freeze the dough for 5 minutes to hasten the process. You can also make and roll the dough out one day and bake it later in the week. It keeps well in the fridge for several days.

Now for the BS. The original recipe calls for cold butter, but I've found it mixes up much faster and more easily if you start with room temp better and then chill the dough after rolling. Chilled dough spreads less and holds its shape better, so don't skip the chilling!  Some shortbread recipes use powdered sugar, but I've found I prefer the extra crunch that comes from granulated sugar. This is another recipe I have made for years. It is fast and easy, but it tastes like something that took hours of time and effort. One of my kids' teachers said I need to go into business! They are that good. I gave up my old favorite sugar cookie recipe and now use this for all of the holidays. They make perfect snowflakes, hearts, shamrocks, etc.