Butter and powdered sugar get creamed together until pale and fluffy, then vanilla and a good pinch of salt round out that classic buttery flavor before the flour folds in to form a soft, cohesive dough. Pressed into an even layer and pricked all over, this bakes up into that signature dense, sandy-crumbed texture with lightly golden edges and a pale, tender center. No fussy shaping or chilling required — just press, prick, bake, and slice into neat fingers while the pan is still warm. The result is a buttery, melt-in-your-mouth cookie with crisp edges and a short, crumbly bite that holds together perfectly for dunking or gifting. It's a naturally simple, egg free classic that comes together with just a handful of pantry staples and one bowl.
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Preheat the oven to 325°F (165°C). Lightly butter a 9×13-inch baking pan, then line it with parchment paper, leaving an overhang on the two long sides.
Beat the softened butter and sifted powdered sugar together in a large bowl with a stand mixer or hand mixer on medium speed until pale and fluffy, about 3 minutes.
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