Vanilla Bean Shortbread

Vanilla Bean Shortbread

AuthorJulie

3/4 cup butter, at room temperature
2/3 cup sugar
1/2 tsp. salt
1 egg yolk
1-2 tsp. vanilla bean paste, or 2 tsp. pure vanilla extract
1 3/4 cups all-purpose flour

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 stir just until you have a soft dough. Shape it into two or three 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, let sit on the countertop until it softens a bit, then slice 1/4" thick, press with a cookie stamp (if you like) and bake on a parchment-lined sheet at 350F for 12-14 minutes, or until pale golden around the edges. 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
 1-2 tsp. vanilla bean paste, or 2 tsp. pure vanilla extract
 1 3/4 cups all-purpose flour

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 stir just until you have a soft dough. Shape it into two or three 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, let sit on the countertop until it softens a bit, then slice 1/4" thick, press with a cookie stamp (if you like) and bake on a parchment-lined sheet at 350F for 12-14 minutes, or until pale golden around the edges. Transfer to a wire rack to cool.

Vanilla Bean Shortbread
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