Shortbread Dough

• Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone baking mat.
• In a large bowl or stand mixer fitted with the paddle attachment, cream 1 cup plus 2 tablespoons unsalted butter and 1/2 cup granulated sugar on medium speed until pale and fluffy, about 3–4 minutes, scraping down the bowl as needed.
  1 cup plus 2 Tbsp unsalted butter
• Add 1 teaspoon vanilla extract and mix until incorporated.
  0.5 cup granulated sugar
• Whisk together 2 cups all-purpose flour, 1/2 cup cornstarch, and 1/4 teaspoon salt in a separate bowl.
  1 teaspoon pure vanilla extract, 2 cups all-purpose flour, 0.5 cup cornstarch
• With the mixer on low, gradually add the flour mixture to the butter mixture until a cohesive dough forms.
• Turn the dough onto a lightly floured surface and roll to 1/2-inch thickness. Cut into shapes using a cookie cutter.
• Place cookies 1 inch apart on the prepared baking sheet and chill for 5–10 minutes.
• Bake for 12–14 minutes, or until the edges are just beginning to turn golden.
• Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.