As I was going through my pantry I noticed that I had half of a vanilla bean pod left. I couldn’t believe that I let my little stash get so low! Never the less I knew I could make something with that half. Many ideas popped into my head but I was really in the mood for something buttery, crispy and not too heavy.
There is something about shortbread cookies that I love. They are light but they pack in a lot of flavor and you can eat them alone or they go great with with a scoop or two of your favorite ice cream!
I do have to warn you, you can’t eat just one!
1 cup all-purpose flour
1/8 teaspoon salt
1/2 cup unsalted butter
1/4 cup superfine sugar
1/2 vanilla bean pod
1/2 teaspoon vanilla extract
- Preheat oven to 350 F
- In a bowl sift together flour and salt.
- In the bowl of a mixer combine butter and sugar. Using a sharp knife cut a vanilla bean pod in half and then cut that half lengthwise and scrape out the seeds. Add the seeds to the bowl with the butter and sugar.
- Mix the butter, sugar and the vanilla seeds using a mixer on medium speed until the mixture is smooth and creamy.
- On low speed slowly add the flour mixture, until large clumps of dough form. Transfer that to a smooth work surface to combine and form into a disk.
- Place the disk in the refrigerator for 20 minutes.
- Roll the dough 2mm thick and using a square scalloped cookie cutter cut out the cookies.
- Place the cookies on an ungreased baking sheet and bake the cookies for 15 – 25 minutes or until they are a light golden color.
- Allow the cookies to cool to room temperature.
Thank you for stopping by!