Ina Garten Shortbread: Shatter Crisp

Instructions:

1. Beat the softened butter and sugar together on medium-high speed until the mixture is light, fluffy, and pale in color.
2. Slowly add the flour and salt on low speed, mixing just until the dough comes together.
3. Stir in the vanilla extract, taking care not to overmix the dough.
4. Shape the dough into a log or press it into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
5. Preheat your oven to 325°F (160°C).
6. Roll the chilled dough to 1/2-inch thickness and cut into rectangles using a cutter or sharp knife.
7. Place cookies on an ungreased baking sheet and sprinkle the tops with the additional granulated sugar.
8. Bake for 20 to 25 minutes until the edges begin to brown slightly.