- 1 1/3 (2 sticks and 6 tablespoons) cups of unsalted butter at room temperature
- 2/3 cup sugar
- 3/4 teaspoon salt
- 3/4 teaspoon vanilla extract
- 3 1/3 cups flour, sifted
Cream butter and sugar with an electric mixer until light and fluffy, about two minutes. Add salt and vanilla. Beat until combined. Add flour until combined.
Preheat oven to 275. Grease the bottom of a baking pan with the butter wrappers. Line the pan with parchment paper.
Evenly press the dough into the pan. Cut the dough in half, lengthwise with a knife. Cut the dough crosswise into approximately 34 one inch bars. Pierce each cookie twice, with the tines of a fork.
Bake the shortbread until the edges are very lightly browned, about 45 – 60 minutes. Remove from oven and recut with a knife. Cool on a wire rack. Pull up on the edge of the parchment paper to help remove the cookies from the pan. Store in an airtight container for up to a month.
The tips of these cookies can also be dipped in chocolate.