Serves ∼12.

3⁄4 lbunsalted butter, room temperature
1 cupsugar
1 tspvanilla extract
3 1⁄2 cupAP flour
1⁄4 tspkosher salt

With a mixer or in a bowl, cream togther butter and sugar until just combined. Add the vanilla. In another bowl, sift together the flour and salt. Slowly add the dry ingredients to the mixer, mixing slowly until the dough comes together. Remove the dough to a floured surface and roll into a flat disc. Wrap the dough in plastic and refrigerate for 30 minutes.

Preheat oven to 350°F. Turn the dough out onto a lightly floured work surface and roll to a 1⁄2 in thickness. Cut shapes as desired and place on an ungreased cookie sheet. Sprinkle the shortbreads with a little more sugar, then place in the oven to bake for 20–25 minutes, or until the edges begin to brown. Allow to cool to room temperature before serving.

Note: You can chill the cut shortbreads again to keep the edges sharp during baking. The chilled shortbread can be kept in the refrigerator for several days.

(Recipe courtesy of Barefoot Contessa.)