Let cool in pan, or if impatient, let cool for 10 minutes and then remove them.

Heat your oven to 300°F. Line an 8-inch square or 9-inch round cake pan with parchment paper. No need to grease.

In a stand mixer: Beat butter, sugar, and salt together, scraping frequently, until butter is soft. Add flavoring of choice and flour, and mix just until combined, scraping down the bowl again. If using a hand mixer, ensure the butter is semi-softened first.

In a food processor: Combine powdered sugar, salt, and flour in the work bowl, pulsing a few times. Add flavoring of choice and butter and pulse several times to chop the butter down into smaller pieces. Run the machine until it is fully incorporated, coming together in a smooth mass, 1 to 2 minutes more. Scrape down the bowl a few times for even mixing.

Add the dough to the baking pan in chunks. Use hands to press evenly into the pan, then an offset spatula to smooth the top.

Bake for 20 minutes, then remove from the oven to cut into shapes. Leave oven on.

For 8-inch square pan: Cut into 3 columns (about 2.5 inches wide) in one direction and 8 thin bars (just shy of 1 inch) in the other. Use the back of a wooden skewer to drag across the surface, making slightly indented lines first, then use a very thin, sharp paring knife to cut along these lines to the bottom of the pan. Dock the cookies all over, about 1/3 deep, with the back of the skewer (for bigger dots) or the pointy end (for smaller holes).

For a 9-inch round pan: Use a 2 to 3-inch round cookie cutter or glass to cut the center. Then, use the back of a wooden skewer to gently indent lines like sun rays or the hands of a clock from the inner circle to the outer edge of the cookie so that they’re your desired size wedges. Then use a very thin, sharp paring knife to cut along these lines to the bottom of the pan. Dock the cookies all over, about 1/3 deep, with the back of the skewer (for bigger dots) or the pointy end (for smaller holes).

Return to the oven for another 25 to 35 minutes, until cookies have a deep golden edge but are mostly pale across the top. Keep an eye on them in the last 10 to 15 minutes to avoid overbaking.

Shortbread keeps for 1 week, if not longer, at room temperature. It also freezes well; just wrap it tightly.