Italian Shortbread Cookies

Instructions

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare two baking sheets by lining them with parchment paper. This prevents the cookies from sticking and ensures even baking.
2. In a large mixing bowl, beat the unsalted butter using an electric mixer on medium speed until it is creamy and smooth, usually about 1-2 minutes.
3. Add the powdered sugar to the butter and continue beating until the mixture is light and fluffy. This will take about 2-3 minutes. Scrape down the sides of the bowl as needed to incorporate all ingredients.
4. Mix in the vanilla extract and salt, beating until just combined. Use a rubber spatula to scrape down the sides and fold the mixture to ensure even distribution.
5. Gradually add the flour to the butter mixture, beating on low speed until the dough starts to come together. The mixture will look crumbly at first; continue mixing until it forms a soft dough.
6. Turn the dough out onto a lightly floured surface and gently knead together until smooth. Be careful not to overwork the dough, as this can make the cookies tough.
7. Roll the dough into 1-inch balls and place them onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten the tops of each ball with the back of a fork to create a slight indention.
8. Place the baking sheets in the preheated oven and bake for 18-20 minutes, or until the edges of the cookies are just beginning to turn golden. Be careful not to overbake them, as they should remain pale in color.
9. Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes. Transfer them to a wire rack to cool completely. The cookies will firm up as they cool.
10. Store the cookies in an airtight container at room temperature for up to one week. These cookies pair wonderfully with a hot cup of coffee or tea.