Put all the ingredients in a bowl or on a work surface and knead quickly with your hands to form a shortcrust pastry (do not knead too long, dough becomes burnt by hand heat and loses its binding).
Let rest in the refrigerator, covered with plastic wrap, for 2 to 3 hours before working. The plastic wrap will prevent the dough from taking on other odors from the refrigerator environment.
Line a baking sheet with baking paper. Preheat the oven to 170 °C.
Dust the work surface with a little flour and roll out the dough on it. Cut out cookies with the cookie cutters of your choice and place them on the baking sheet.
Bake the shortbread cookies for about 12 minutes.
After that, continue to process as you like.
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