How to make shortbread cookies

Shortbreads:

2 cups (260 grams) all-purpose flour

1/4 teaspoon salt

1 cup (226 grams) unsalted butter room temperature

1/2 cup (60 grams) powdered (confectioners or icing) sugar

1 teaspoon pure vanilla extract

Shortbreads:

  In a separate bowl whisk the flour with the salt. 

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth (about 1 minute). 

 Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. 

Gently stir in the flour mixture just until incorporated.

 Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.  

Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven.

 Line two baking sheets with parchment paper.

On a lightly floured surface roll out the dough until it is about 1/4 inch (1 cm) thick. 

 Using a 2 to 3 inch (5 to 7.5 cm) cookie cutter (round, square, heart, etc.) cut out the dough.  

Place the cookies about 1 inch (2.5 cm) apart on the prepared baking sheets. Bake for about 10 minutes, or until cookies are lightly browned. Cool on a wire rack.

I did this recipe because i have never baked a shortbread cookie and i wanted to challenge myself.