What is not to love about buttery, melt in your mouth festive shortbread? Nuthin'! That's what. And they keep so beautifully in the freezer, that you can tuck them away for guests, or to wrap up in a fun festive tin as a hostess gift. And best of all? They're easy. 
Shortbread Cookies1 cup (2 sticks) of unsalted butter at room temperature
1/2 cup powdered sugar (aka icing sugar, aka confectioner's sugar)
1 teaspoon pure vanilla extract
2 cups all purpose flour
1/4 teaspoon salt
In a separate bowl, whisk the flour with the salt and set aside.
In a stand mixer, cream the butter for about a minute. Add the sugar and beat until smooth (about 2 minutes). Stirr in the vanilla extract. Gently stir in the four mixture until incorporated. Don't be over mixin' now! Flatten the dough into a disk, wrap in plastic wrap, and chill for at least an hour.
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
On a lightly floured surface, or on a sheet of plastic wrap, roll out the dough to about 1/4 inch think. Cut with a lightly floured cookie cutter. Place on the prepared baking sheets and chill for another 15 minutes (which will help the cookies keep their shape.) Bake for about 10 minutes, or until the cookies are ever-so-slightly browned. Cool on a wire rack.
This makes about 20 cookies, but if you're needing more than that, this recipe doubles nicely.
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