Classic Buttery Shortbread Cookies

Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.

In a large bowl, cream together 1 cup (2 sticks) of unsalted butter (room temperature) and 1/2 cup of granulated sugar until light and fluffy.

Gradually add 2 cups of all-purpose flour and 1/4 teaspoon of fine sea salt to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.

Gently press the dough into a uniform disk about 1/2 inch thick. You may use your hands or a rolling pin.

Using a cookie cutter or sharp knife, cut the dough into desired shapes (e.g., rounds, rectangles). Prick each cookie with a fork several times to prevent puffing.

Carefully transfer the cut-out cookies to the prepared baking sheet.

Bake in the preheated oven for 12-15 minutes, or until the edges are very lightly golden. The centers should remain pale.

Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.