Line a 9”x13” sheet tray or baking pan with parchment paper, letting the paper come up two sides of the pan for ease of transferring to a cutting board after baking.

In the bowl of a stand mixer with the paddle attachment (or by hand), mix together the butter, salt, powdered sugar and vanilla until combined. Add the flour and continue to mix until the dough comes together into a cohesive dough.

Turn dough out onto the prepared pan and spread as evenly as possible with a spatula. Cover with plastic wrap and refrigerate overnight.

The next day, preheat the oven to 300 F. Take the sheet tray out of the fridge and using a fork, score the entire surface of the dough about 1-inch apart, pressing the fork not quite to the bottom of the pan. Bake for around 1 hour, or until the shortbread is a light golden brown.

When the shortbread comes out of the oven, immediately sprinkle the top with a flakey sea salt, sugar in the raw, and herbs. Let cool for 15 minutes. Cut the shortbread into your desired shape and size (square or rectangle) and let it completely cool in the pan. Once the shortbread has cooled completely, you can lift the parchment paper out of the pan and transfer the cookies to a large cutting board for easy handling.

Store the cookies in an airtight container for up to a week.