Measure out all ingredients before you start—this is especially important for shortbread since the technique relies on proper mixing. Make sure your butter is truly softened to room temperature (it should yield easily to a finger press but not be greasy). Add the softened butter to your mixing bowl and beat it with an electric mixer for about 1-2 minutes until it's pale and fluffy, which incorporates air and creates the tender crumb that makes shortbread special.

Add the vanilla extract and confectioners' sugar to the creamed butter from Step 1, mixing on medium speed for 1-2 minutes until well combined and the mixture looks light and fluffy. The confectioners' sugar dissolves easily compared to granulated sugar, which helps create the characteristic tender, melt-in-your-mouth texture of shortbread. I like to use pure vanilla extract rather than imitation—the flavor difference really shines through in such a simple, butter-focused cookie.

Combine the flour and kosher salt in a small bowl, then add this dry mixture to the butter mixture from Step 2. Mix on low speed just until the dough comes together—be careful not to overmix, as overworking flour develops gluten and will make the cookies tough rather than tender. You want the dough to be smooth and cohesive but not dense or sticky.

Turn the dough onto a work surface and gently shape it into a rectangle about 1/4 inch thick, then wrap it tightly in plastic wrap. Refrigerate for at least 1 hour—this resting period allows the flour to fully hydrate, the flavors to meld, and the butter to firm up, all of which lead to cookies that hold their shape better during baking and have improved texture. I like to chill mine overnight when I have time; the dough keeps for up to 2 days wrapped in the fridge.

While the dough chills, preheat your oven to 350°F. Once the oven reaches temperature and the dough has chilled completely, unwrap it and cut it into roughly 1/2-inch-thick slices using a sharp knife. Work quickly so the dough doesn't warm up too much, which would make the slices harder to handle cleanly.

Arrange the dough slices on a parchment-lined baking sheet in a single layer, spacing them about 1/2 inch apart. Using a fork, gently poke the top of each slice 2-3 times to create a decorative pattern—this is the classic shortbread signature and also helps steam escape during baking. Bake at 350°F for 10 minutes, rotating the baking sheet halfway through to ensure even browning. The cookies should be pale golden when done, not deeply browned.

Remove the baking sheet from the oven and let the cookies rest on the sheet for 2-3 minutes to firm up slightly, then transfer them to a wire rack to cool completely. Shortbread firms up as it cools, so don't worry if they feel slightly soft when warm—they'll develop that characteristic snappy texture once completely cooled.