Sweet Starfish Shortbread Cookies

Preheat the oven to 350 F.

In a large bowl, combine the butter, sugar, vanilla and salt. Using a hand or stand mixer, beat until all the ingredients are combined. Slowly add the flour and mix until the dough comes together. Turn it out on a floured board, shape it into a disk, wrap in plastic and refrigerate for at least half an hour.

On a well floured surface, roll out the chilled dough to approximately 1/4″ thick and cut out desired shapes. I used a 3 1/2″ starfish shaped cutter.

Place the cookies on a baking sheet that you’ve lined with parchment paper and bake for approximately 20 minutes or until the edges of the cookies turn a light golden brown. Remove pan from oven and set it on a rack. Allow them to cool before handling the cookies.

Ice or dust with powdered sugar, if desired. Makes about 2 dozen cookies.

Adapted from Barefoot Contessa.