Bay Cakes (click link for website for pictures and ordering info) and we've been a bit busy. On top of the cakes, of course I have my full time "day job". So yes, I'm still here for you guys and I'm ready to get some delicious posts coming your way. There's nothing better to reboot my blog with than these here vanilla bean shortbread cookies. If you didn't already know, shortbread is so dang easy to make! Throw in some vanilla bean and you've got an elegant looking and tasting treat. Enjoy these with some nice tea or strong coffee.
Vanilla Bean Shortbread
Makes about 24 cookies
Adapted from the Bouchon Bakery Cookbook
What you'll need:
3/4 cup (180 grams) - unsalted butter
1/2 cups (90 grams) - sugar
1/2 teaspoon (2 grams) - salt
1 vanilla bean
1/2 teaspoon - vanilla extract (make your own HERE)
1 3/4 cups + 3 tablespoons (270 grams) - all purpose flour
In the bowl of a stand mixer with the paddle attachment, beat the butter until smooth. Add the sugar, salt, vanilla bean scrapings and vanilla extract and beat until fluffy, 2-3 minutes.
Add the flour in two additions mixing for about 15 seconds after each addition or until just combined.
Refrigerate the dough for about 10 minutes to chill it. Turn the dough onto a lightly floured counter and flatten into a rectangle about an inch think. Wrap in plastic wrap and refrigerate for about two hours.
Preheat the oven 325. Take the dough out of the refrigerator. Cut the cookies into desired size squares or rectangles.
Bake 15-18 minutes until lightly golden. Let cookies cool 5-10 minutes before enjoying.
Shortbread dough freezes extremely well, up to a few months.
Play with different flavors. Try add some citrus zest, cinnamon or even some toasted nuts.