Tonka Bean Shortbread

Tonka Bean Shortbread

AuthorJulie

3/4 cup butter, at room temperature
2/3 cup sugar
1/2 tsp. salt
1 egg yolk
1 tsp. vanilla
1 3/4 cups all-purpose flour
1/2 tsp. finely grated Tonka bean (optional - experiment with different spices, too!)

1

In a large bowl, beat the butter, sugar and salt with an electric mixer for 2 minutes, until pale and fluffy. Beat in the egg yolk and vanilla.

2

Add the flour and grated Tonka bean and stir just until you have a soft dough. Shape it into two logs, wrap and refrigerate for an hour (or up to a few days) or freeze for up to 6 months.

3

When ready to bake, slice 1/4" thick and bake on a parchment-lined sheet at 350F for 15 minutes, or until pale golden around the edges.

4

Transfer to a wire rack to cool.

Ingredients

 3/4 cup butter, at room temperature
 2/3 cup sugar
 1/2 tsp. salt
 1 egg yolk
 1 tsp. vanilla
 1 3/4 cups all-purpose flour
 1/2 tsp. finely grated Tonka bean (optional - experiment with different spices, too!)

Directions

1

In a large bowl, beat the butter, sugar and salt with an electric mixer for 2 minutes, until pale and fluffy. Beat in the egg yolk and vanilla.

2

Add the flour and grated Tonka bean and stir just until you have a soft dough. Shape it into two logs, wrap and refrigerate for an hour (or up to a few days) or freeze for up to 6 months.

3

When ready to bake, slice 1/4" thick and bake on a parchment-lined sheet at 350F for 15 minutes, or until pale golden around the edges.

4

Transfer to a wire rack to cool.

Tonka Bean Shortbread
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