Vanilla Bean Shortbread Cookies
Vanilla Bean Shortbread Cookies are melt in your mouth butter cookies with the fabulous floral flavor of vanilla bean.
Servings: 24 cookies
Ingredients
- 1 cup unsalted butter, at room temperature
- 1/2 cup confectioner's sugar
- 1 Tbsp pure vanilla extract
- seeds scraped from 1 vanilla bean, or 1 tsp vanilla bean paste
- 2 cups all purpose flour
Instructions
- Set oven to 350F.
- Cream the sugar and butter together with the vanilla and the vanilla bean seeds. Blend in the flour. Keep stirring until the dough comes together.
- Turn the soft dough out onto a floured surface and for into two disks, like for pie dough. Wrap the disks in plastic wrap and refrigerate until firm, about an hour.
- Roll out the dough on a floured surface to about 1/4 inch thick and cut out the cookies. Place them on a parchment or silpat lined baking sheet.
- Put the baking sheet in the refrigerator while you clean up.
- Bake the cookies for about 13 minutes until firm.
- Cool on a rack. The cookies can be stored at room temperature for several days, and freeze beautifully for up to 3 months.
Nutrition
Serving: 1 cookie · Calories: 117 kcal · Carbohydrates: 11 g · Protein: 1 g · Fat: 8 g · Saturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 20 mg · Sodium: 1 mg · Potassium: 14 mg · Fiber: 1 g · Sugar: 3 g · Vitamin A: 236 IU · Calcium: 4 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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