Shortbread Sugar Cookies

Shortbread Sugar Cookies 1 cup butter, room temperature 1 cup powdered sugar 2 teaspoons vanilla bean paste (or vanilla extract) 2 1/4 cups all-purpose flour Preheat oven to 350. Line cookie sheets with parchment paper, set aside. In the bowl of a stand mixer cream together butter and sugar until light and creamy Add in vanilla bean paste and mix until just combined, scraping down the sides as needed. Slowly add in flour, mixing until just combined, make sure to not over mix Remove dough and divide into fourths. On a lightly floured surface roll 1/4 of dough out to about 1/4" thick. Using a round cookie cutter cut cookies out and place onto prepared pan. Using a cookie stamp gently press design onto cookie round. Sprinkle with sugar (or sprinkles). Bake for 13-15 minutes, or until cookies are just starting to brown on edges. Remove and let cool on cookie sheet for 4-5 minutes and then place on a cooling rack to cool completely. Serve immediately or store in an airtight container for 4-5 days.