Easy embossed Rolling Pin Shortbread Cookie recipe

0 Line 2 baking sheets with parchment paper, and preheat your oven to 350 F.
1 Begin by beating together sugar and butter in a large bowl at medium speed for 3 minutes with the paddle attachment. Add vanilla extract and scrape down the sides of the bowl.
2 Incorporate the egg and vanilla into the mixture, mixing until just combined.
3 Add the flour and salt, starting at low speed and then increasing to medium speed. Beat until all ingredients are well incorporated, and large crumbles form. Do not overbeat.
4 Divide your dough into four discs, wrap dough with plastic wrap, and let them chill in the refrigerator for 15-30 minutes.
5 Lightly dust your work surface and a regular rolling pin, then roll out the first disc of shortbread dough to a thickness of 1/4".
6 Lightly flour the embossing rolling pin and use it to impress intricate designs onto the top of the dough, applying gentle pressure. Use a circular cookie cutter of 2 1/4-inch to cut out your cookies and arrange them on the prepared baking sheet, leaving 1.5" inches of space between each.
7 Bake cookies on the middle wire rack of your oven for 8-10 minutes or until the edges take on a light golden brown color. Once baked, remove them from the oven and allow them to cool completely. Repeat this process with the remaining dough.