Place <quantity>500<unit>g</unit></quantity> of all-purpose flour and <quantity>166<unit>g</unit></quantity> of white sugar in a bowl

Add <quantity>250<unit>g</unit></quantity> cubed butter and scrape out the seeds from <quantity>½</quantity> vanilla bean

Mix the ingredients by hand until you get a crumbly dough

Place the dough on a sheet of parchment paper. Flatten it with the palm of your hand and cover with another sheet of parchment paper

Roll over the dough with a rolling pin to <quantity>5<unit>mm</unit></quantity> thick

Place the dough on a baking tray and put it in the refrigerator for 1h to firm

Preheat the oven to <temperature>175<unit>°C</unit></temperature>

Remove the parchment paper and punch the dough with Christmas cookies cutters

Place the dough on a baking tray lined with parchment paper

Bake the cookies for 8m until golden

Rotate the baking tray and bake the cookies for 4m until golden

Sprinkle the cookies with white sugar while they are still warm. The shortbread cookies are ready

Eat just one if you can. Enjoy it!