The Best 3Ingredient Buttery Shortbread Cookies

Instructions:

1. Preheat oven to 325°F (160°C). Line baking sheets or press parchment paper into a 9-inch square baking pan.
2. In a stand mixer with the paddle attachment, beat the cold, cubed butter until smooth but not fluffy. Gradually add the sugar and beat on medium speed until just combined. Add vanilla extract, if using.
3. Reduce mixer speed to low. Slowly add the flour and salt mixture until the dough barely comes together into a cohesive mass. Stop mixing immediately to avoid overworking the gluten.
4. For Cut-Outs: Gather dough, flatten into a disc, wrap tightly, and chill for at least 1 hour. Roll out and cut shapes.
5. For Slab Shortbread: Press the dough evenly into the prepared square pan, ensuring the surface is level. Prick liberally all over with a fork (docking). Chill dough in the pan for 30 minutes.
6. If using slab dough, score the dough into desired portions (squares or fingers) before baking.
7. Bake for 15–20 minutes. The cookies should be pale golden on the edges but remain mostly pale yellow in the centre.
8. Remove from the oven. If baking as a slab, immediately re-cut along the score lines while the cookie is still hot.
9. Allow the shortbread to cool completely in the pan or on the sheets before handling to prevent breakage.