Minute Shortbread Cookies

In a bowl, combine the softened butter, sugar, salt, and vanilla. Mix until smooth.

Add the room-temperature egg and mix well. Stir in a portion of the flour and the baking powder, then mix again.

Gradually add the remaining flour and knead into a soft, non-sticky dough.

Cover the dough and refrigerate for 15–20 minutes.

Roll out the chilled dough to a thickness of 5–6 mm. Pierce a pattern onto the surface with a fork.

Cut out cookies using a pastry cutter and place them on a baking sheet lined with parchment paper.

Bake in a preheated oven at 180 °C (350 °F) for about 15 minutes until lightly golden.