Icebox Shortbread

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   1.

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   With an electric mixer, beat butter, sugar, vanilla, and salt until smooth.

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   With mixer on low speed, add flour, mixing just until a dough forms.

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   Stir in desired mix-ins.

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   2.

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   Divide dough in half; place each half on a piece of floured waxed or parchment paper.

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   With floured hands, gently roll each into a 1 1/2-inch-diameter log.

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   Dividing evenly, sprinkle logs with desired coating if using, rolling log (to help coating adhere) and pressing in gently.

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   Wrap logs tightly in the paper, and refrigerate until firm, 1 to 1 1/2 hours.

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    (To store longer, wrap log and paper tightly with plastic wrap.)

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    3.

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    Preheat oven to 350 degrees.

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    Unwrap logs; with a serrated knife, slice dough 3/8 inch thick (if dough crumbles, leave at room temperature 5 to 10 minutes).

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    Arrange slices, about 1 inch apart, on baking sheets.

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    4.

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    Bake until lightly golden around the edges, 15 to 20 minutes.

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    Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.

* Per serving · 4 servings · Values may vary.

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