• In a large bowl with a hand or a stand mixer, cream butter and powdered sugar until smooth.
• Add vanilla and salt, then mix until smooth.
• Add flour, 1 cup at a time, mixing between each addition until completely mixed.
• If dough is too sticky to roll at this point, chill for 20 minutes.

To Make Cutouts:

• Divide dough in half. Roll each half out to ¼-inch thick between two pieces of wax paper or parchment paper.
• Chill at least 2 hours or overnight. Chilling the dough lets it rest and adds to the overall flavor of the shortbread.
• Preheat oven to 350°F. Line 3 cookie sheets with parchment paper or silicone baking mats.
• You can cut your shortbread as desired, using cookie cutters for shapes or circles.
• These don’t spread, so you don’t need to space them more than an inch or two on the cookie sheets. Bake for about 14-18 minutes (depending on size of cookie and thickness) until they start to get golden around the edges.

To make Shortbread Fingers:

• Line a rectangular or square pan with parchment paper. Press dough into the pan. Size of pan(s) will determine the thickness.
• Use a sharp knife to score the shortbread in approximate 1x2-inch rectangles. Use a fork to dock the shortbread.
• Bake for 18-25 minutes (depending on thickness) or until light golden around the edges and no longer opaque in the center. Cool slightly then cut all the way through the scoring. Once cool, separate cookies.
• Store in an airtight container for up to 3 days or freeze for up to a month.