Place the butter, icing sugar and vanilla in a large bowl, and beat with an electric mixer until combined, light, and fluffy.

Add the all-purpose flour and salt and mix until a dough is formed. Do not over mix at this stage otherwise the cookies will be tough.

Wrap the dough in cling wrap and refrigerate for 2-4 hours or until fully chilled (you can keep this dough in the fridge for 3 days).

Preheat the oven to 160°C. Take the dough out and shape into cookies.

Bake for 12-15 minutes or until lightly golden.

Let them cool completely at room temperature and enjoy!

Notes

Shortbread cookie dough is naturally thick and a more of a dry dough. If the dough doesn't come together, add a tablespoon or two of milk.

You can also use a cookie press instead, or even slice and bake.

The cookies crisp more as they cool, so it's important to let them cool down for at least an hour.