2 cups all-purpose flour
1/4 teaspoons kosher salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup confectioners' sugar
2 teaspoons vanilla
Preheat oven to 300 F.
Butter a 9X9 square pan.
Mix butter and vanilla on high speed until fluffy (3 to 5
minutes).
Gradually add sugar and salt, continuing to mix until pale
and fluffy.
Add flour all at once and mix until combined.
Pat and roll shortbread into pan no more than 1/2-inch
thick.
Refrigerate for at least 30 minutes.
Cut into squares and poke holes with a chopstick.
Bake until golden and make sure the middle is firm,
approximate bake time 45 to 60 minutes.
Cool completely. Re-slice them, if necessary, and serve.
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