“VAIN Foods” and it’s marks and “Exceptional Vanilla Extract” are trademarks of VAIN Foods. © 2020 VAIN Foods
2 cups salted butter softened (1 pound)
1 cup light brown sugar packed
4 ¼ cups all-purpose flour
1 teaspoon Vain vanilla extract, I used our Uganda Vanilla in Kentucky Bourbon
Fleur de Sel, or sea salt
Set out an electric stand mixer. Add the softened butter and brown sugar. Cream on high until light and fluffy, about 3-5 minutes. (Don’t skimp on the time!)
Scrape the bowl with a rubber spatula, then turn the mixer on low. Add the vanilla extract, then slowly add in the flour. Once combined, turn off the mixer as to no over-mix the dough.
Press the dough into a rectangle and wrap well in plastic. Chill for at least 1 hour.
When ready to bake, preheat the oven to 325 degrees F. Line 2 large baking sheets with parchment paper.
Thoroughly flour a clean work surface. Place the dough in the center of the floured area and roll it out into an even sheet, ½ inch thick. Use as much flour as needed to keep the dough from sticking to the counter or rolling pin.
Use a large chef’s knife (or pizza cutter) to cut the shortbread dough into 2 ½ X 1 inch pieces. Carefully move the pieces to the baking sheets, spreading them 1 ½ inches apart.
Use a fork to poke holes over the surface of each cookie. This helps release steam so the cookies hold their shape better.
Bake for 20-22 minutes, until golden around the edges. Sprinkle the top of each cookie with Fleur de Sel while they are still warm. Cool for 5 minutes on the baking sheets before moving.