Prep: Preheat your oven to 325°F /160°C/Gas Mark 3. Line a baking pan with parchment paper.

Cream the Butter and Sugar: Cream the softened butter and granulated sugar in a large mixing bowl until the mixture becomes light and fluffy. You can use an electric mixer or a wooden spoon for this step. Mix in the vanilla extract and salt until well incorporated into the butter-sugar mixture.

Gradually Add Flour: Add the all-purpose flour to the butter mixture, a little at a time, and mix until a crumbly dough forms. You can use your hands or a spatula to help combine the ingredients.

Knead the Dough: Turn the dough onto a lightly floured surface and gently knead it until it comes together into a smooth ball. Be careful not to overwork the dough; knead until it's no longer crumbly.

Chill - Wrap the dough in plastic and transfer it to the refrigerator to chill for 15 to 30 minutes.

Roll the dough: Roll the dough between two sheets of parchment paper to about ¼ inch thickness. Try to maintain its rectangular shape so you minimize trimmings.

Score and Prick the Dough: Use a sharp knife to score the dough into rectangular shapes. You can make minor marks to create individual cookies. Prick each cookie with a fork to create tiny holes, which will help prevent the shortbread from puffing up too much during baking.

Bake: Place the baking sheet in the oven for 20-25 minutes or until the shortbread turns golden brown around the edges.

Cool and Cut: Remove the pan from the oven and let it cool in the pan for no more than 5 minutes. While the shortbread is still warm, carefully cut along the scored lines to separate the cookies into rectangles. Allow them to cool completely in the pan.

Serve: Once the shortbread cookies have cooled completely, they are ready to be served. Enjoy the buttery, crumbly goodness of Scottish shortbread!