Preheat the oven to 325 and move the rack to the middle of the oven. Line an 8 x 8 baking pan with parchment paper with an extra inch on the edges so you can grab the parchment and pull the cookies out of the pan.
Using an electric mixer with a paddle attachment, mix the butter, sugar, vanilla, and salt on low speed to combine it. Then increase the speed to medium. Mix until it's light and creamy, about two minutes. Scrape down the sides of the bowl.
Add the flour and mix on low until a crumbly dough is formed. Do not overmix.
Pour the crumbly dough into the prepared baking pan. Lightly press it down until it evenly fills the pan. Don't press too hard, just enough to make sure it holds together.
Cover and refrigerate for 30 minutes or cover and freeze for 15 minutes. (The dough can be refrigerated for up to 2 days before baking.)
Using a fork, lightly prick the surface of the chilled dough, about 36 times, evenly spaced. Bake until the edges are a light golden brown, about 30 to 35 minutes.
Remove the cookies from the oven. Sprinkle them very lightly with salt, then with about a half teaspoon of sugar.
Cool the pan on a wire rack for five to ten minutes. Then use a sharp knife to cut the shortbread into rectangles. Makes 18 biscuits. Re-slice if you need to.
Store in a cool space in an airtight container. Freeze up to 2 months.
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