Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.​

Cream Butter & Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.​

Add Flavorings: Mix in the lemon zest and vanilla extract until well combined.​

Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the flour mixture to the butter mixture, blending until the dough comes together.​

Shape the Dough: Turn the dough out onto a lightly floured surface and roll it into a log shape. Wrap the log in plastic wrap and refrigerate for at least 30 minutes to firm up.​

Slice & Bake: Remove the dough from the refrigerator and slice it into ¼-inch thick rounds. Place the rounds on the prepared baking sheet, spacing them about 1 inch apart.​

Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.​

Serve: Enjoy your lemon shortbread cookies with a cup of tea or as a sweet treat anytime.