These classic shortbread cookies are tender, buttery squares perfect with a glass of milk or a cup of tea. Simple to make and simply delicious!
Preheat oven to 300 degrees F and line two sheet pans with parchment paper.
Cut the butter into 1 inch chunks. Add the butter, salt, sugar, and scraped vanilla bean pulp (if using) to a food processor and pulse a few times just until combined.
Add the flour and pulse just until dough begins to come together.
Turn out onto a lightly floured surface and press together. Roll the dough to 1/4 inch thickness (between 2 pieces of wax paper if desired). Use a 2 inch cookie cutter to cut out cookies (as closely as possible) and place on the lined trays, about an inch apart.
Gather the scraps, press together and re-roll. Cut out remaining cookies. Use a fork to press three rows lightly into each cookie (9 dots). Chill cookies on sheets for at least 20 mins before baking.
Bake the cookies for about 15 mins or until just golden and set. Cool on wire racks. Store for up to 3 days in a airtight container.