Shortbread Cookies with variations

Combine flour, salt, and any dry flavorings if using and set aside.

Beat butter and sugar together in a stand mixer at high speed for at least 5 min, until lightened in color and very fluffy and creamy.

Beat in vanilla, then add in the dry mixture at low speed in 3 batches.

Stretch out a long sheet of plastic wrap and turn dough out onto it. Shape into a log (2 in/5cm diameter) and twist the wrap around it.

Chill for at least 2 hours and up to 3 days.

Set out at room temp for 1 hour or until slightly softened but still cold.

Preheat oven to 325F. Slice into 1/4 in rounds using a serrated knife and arrange on cookie sheet with 1/2 in space.

Bake 25 min or until the edges and bottom are lightly golden and the centers are set. Cool on wire racks and enjoy!