Vanilla Bean Shortbread Cookies

Wow. Okay, I’m sorry it’s been so long since I’ve posted! My wife and I have a cake company called 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 tender, melt in your mouth 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. Weee!

Vanilla Bean Shortbread
Makes about 24 cookies
Adapted from the Bouchon Bakery Cookbook
  • ¾ cup (180 grams) unsalted butter
  • ½ cups (90 grams) sugar
  • ½ teaspoon (2 grams) salt
  • 1 vanilla bean
  • ½ teaspoon vanilla extract
  • 1¾ cups + 3 tablespoons (270 grams) all purpose flour
  1. 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.
  2. Add the flour in two additions mixing for about 15 seconds after each addition or until just combined.
  3. 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.
  4. Preheat the oven 325. Take the dough out of the refrigerator. Cut the cookies into desired size squares or rectangles.
  5. Place a small amount of sugar in a shallow bowl in toss each cookie in it to coat evenly. Line a sheet pan with parchment. Bake 12 cookies at a time.
  6. 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.



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