In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter, confectioner’s sugar and vanilla until they are just combined.
On a floured surface, roll dough out ⅓ inch thick. Using a rectangle stainless steel cookie cutter, cut out shapes. Transfer baking sheets to refrigerator and chill for 30 minutes.
To make these a classic shortbread cookies, use a fork, toothpick or a bamboo skewer to poke holes evenly throughout the surface of the cookie dough.