Transform your kitchen with this easy embossed rolling pin shortbread cookie recipe! they taste amazing and have a beautiful pattern.

Line 2 baking sheets with parchment paper, and preheat your oven to 350 F. 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.

Incorporate the egg into the mixture, mixing until just combined. 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.

Divide your dough into four discs, wrap dough with plastic wrap, and let them chill in the refrigerator for 15-30 minutes.

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".

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 to cut out your cookies and arrange them on the prepared baking sheet, leaving 1.5" inches of space between each

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.