Traditional Buttery Shortbread Cookies for 24 Servings

Instructions:

1. Cream the Base. Beat the 1 cup of cool butter and 0.5 cup of sifted icing sugar in a stand mixer on medium low speed until a smooth, pale paste forms. Note: Stop as soon as it's smooth; we want to avoid incorporating air bubbles.
2. Add Aromatics. Incorporate the 1 tsp vanilla bean paste and 0.5 tsp fine sea salt during the last 30 seconds of mixing until evenly distributed.
3. Sift the Flour. Position a fine mesh sieve over the bowl and sift the 2 cups of all purpose flour directly onto the butter mixture.
4. Incorporate Slowly. Pulse the mixer or use a pastry cutter to work the flour in until the dough looks like damp sand and just begins to clump.
5. Form the Dough. Turn the shaggy mixture out onto parchment paper and press firmly into an 8x8 inch square baking pan until the surface is level and compact.
6. The Essential Chill. Place the pan in the refrigerator for 60 minutes until the dough is cold and firm to the touch. Note: This prevents the fat from melting too fast in the oven.
7. Heat the Oven. Preheat your oven to 325°F (160°C). This lower temperature is key for drying the cookie without browning it.
8. Slice and Prep. Lift the dough out of the pan and slice into 24 fingers or rounds. Place them on a lined baking sheet.
9. The Slow Bake. Bake for 20 minutes until the edges are a very pale mahogany and the center is set.
10. Cool Completely. Leave the cookies on the hot pan for 5 minutes before transferring to a wire rack until they are fully room temperature.