Shortbread cookies

INSTRUCTIONS

1. Preheat oven to 350F. Line a cookie sheet with parchment paper. Prepare a rolling area with two additional sheets of parchment paper for that, and have a pizza cutter or dough cutter and a fork handy.
2. Place butter in a large mixing bowl and whip it with a mixer until it’s creamy. Add sweetener, salt, and vanilla and mix once again to combine. Add in flour and use a wooden spoon to mix. Then get in there with your hands and mix everything together by working the dough until you can shape it into a ball {note: as depending on the flour mix you use there may be a slight variance, know that the consistency of the dough should not be sticky but should press together when pinched — be sure to knead it really well first for some time — if it’s a little sticky, add a little more flour (try 1-2 tbsp); if it’s a little dry add a little more sweetener (try 1 tbsp)}. Shape the dough into a ball and then flatten into a disk.
3. Roll out the dough between two sheets of parchment paper to ½” thickness. Use a pizza or dough cutter to cut the dough into 1″ x 3″ rectangles {cut into vertical 1″ strips, and then cut horizontally to create the rectangles}. Carefully transfer to a prepared cookie sheet, spacing them ½” apart {they won’t spread as they bake}. Gather up any dough scraps and repeat until all dough is used up. Use a fork to carefully pierce some holes in each cookie {to prevent bubbling and excessive cracking}.
4. Bake in a pre-heated oven for approximately 14-15 minutes, until the edges begin to become a little golden. Remove from oven and place on a cooling rack. {Note: cookies will harden a little within minutes of cooling, so don’t overbake}. Allow the cookies to cool for 10 minutes and enjoy!