Have you ever made shortbread? A shortbread recipe is simple in that it is basically butter, sugar and flour... then whichever flavor profiles you want to add in. Here, I did two hits of vanilla - seeds from a vanilla bean and pure vanilla extract.
Lately I've needed simple recipes. Because that means I don't have to run to the store to grab any ingredients I may not have. I tell you what, this past month and a half have been a crazy whirlwind over in my household. My daughter battled her first big sickness, which really knocked us off our routine. Then, just when she was smiling, sleeping and back to herself again, she goes and gets sick again. (insert sad face) Let's just say my little family is SO ready for more warmer weather and less fevers! I'm ready to pack her in the stroller and walk to the store... to buy more butter and vanilla bean to always be ready to bake shortbread.
These cookies are delicate and will melt in your mouth. And no, shortbread is not just for your cup of afternoon tea. I paired these with a cocktail and served them at Wild Carrot's open house here in St. Louis.
Vanilla Bean Shortbread
- 1 cup softened, unsalted butter (2 sticks)
- 3/4 cup powdered sugar
- 1 ¾ cup all-purpose flour
- 1 Tbsp. pure vanilla extract
- Seeds from 1 vanilla bean, split and scraped out
- Turbinado sugar, for sprinkling
- Preheat oven to 350˚F. Line two sheets with parchment paper.
- In the bowl of a mixer, cream the butter and sugar until fluffy. Add in the flour, vanilla extract and vanilla bean and mix until dough comes together.
- Wrap the dough in plastic wrap and chill for about 30 minutes.
- Once chilled, roll the dough out about 1/4 inch thick on a floured surface and cut into desired shapes.
- Place on prepared baking sheets. Sprinkle with turbinado sugar.
- Chill the cut cookies in the refrigerator while you clean up the kitchen - about 10-20 minutes. This helps the cookies maintain their shape.
- Bake for about 12-13 minutes or until the edges are just barely brown. Cool completely on wire racks.