• Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat. Set aside while you make the cookies.
• Using a hand mixer, mix the butter and confectioner's sugar until the mixture is fluffy - about 3-5 minutes.
• Pour in the vanilla extract into the mix and blend. Then add flour and salt and thoroughly mix on low speed until flour has been fully incorporated. Add milk starting with one tablespoon at a time, until the mixture comes together.
• Divide dough in half, flatten each half into a disc and place in the fridge for it to firm up for about 20 minutes or more.  
• Lightly flour cutting board or surface and roll out the dough, one half at a time, to about 1/4- ½ inch thick. Cut with a 3-inch cookie cutter or use the desired cookie cutter.  
• Transfer to the baking sheet, leaving about 1 inch apart from each other. Bake for about 13- 15 minutes or until the edges are lightly browned. It all depends on the thickness of the dough. Do not let it brown. Let cookie cool completely before serving or dipping in chocolate or icing.  

Shortbread Cookies Dipped in Chocolate  

• Line a baking sheet or plate with parchment paper. Add chocolate in a small microwave-safe bowl.  
• Melt chocolate in the microwave, stop and stir often every 20-30 seconds so that it does not scorch or burn. It usually takes about 2 minutes. Stir the chocolate continuously until it is smooth, shiny, and completely melted.  
• Add about a teaspoon of oil to add shine to it.  (You add some lemon zest into it for that added hint of citrusy)
• Dip one side of the cookie into melted chocolate. Let the excess chocolate drip off, then transfer to the lined parchment paper.