Saturday, November 22, 2014

Vanilla Bean Shortbread Cookies


Seriously....YUM!

Really though. These little bites of deliciousness are almost too good to be true.
Buttery, sweet, salty, vanilla-y (?), melt in your mouth Vanilla Bean Shortbread Cookies.

Oh how I love you, Vanilla Bean Shortbread Cookies.

Oh, and BTW....these are a cinch to make.




Okay, so here goes.

Vanilla Bean Shortbread Cookies
1 cup softened butter (not melted)
1 tsp vanilla extract
3/4 cup powdered sugar
2 cups flour
1/2 cup cornstarch
1/2 tsp. salt
1/2 vanilla bean 

-Cream together butter, sugar and vanilla extract. Add in cornstarch, flour & salt and mix until well combined. Dough will be dry and crumbly, but also hold its shape. Last, scrape the seeds out of a half of a vanilla bean and mix evenly into the dough.
-Press the dough about a 1/2 inch thick into the bottom of a square or rectangle parchment lined baking pan. Refrigerate for at least 30 minutes.
-(While waiting for the dough to chill, go ahead and make the frosting for drizzling.)
-Once the dough has chilled, heat oven to 325 and remove dough from fridge. Lift the dough out of the pan and use a sharp knife to cut the dough into uniform squares. I like to make them pretty tiny, like 1 inch square, but any size will do as long as they are all about the same size. 
-Place the cold dough squares onto a parchment lined baking sheet and bake at 325 for about 8-10 minutes. The bottom should be light golden brown, and the tops should not be browned at all. Remove from oven and let cool completely. 

Vanilla Bean Drizzle
1 1/2 cups powdered sugar
1 tsp vanilla extract
2-4 tbsp water
1/2 vanilla bean

-Mix together powdered sugar, vanilla extract and water, starting out with 2 tbsp. Mix the water/vanilla into the powdered sugar until it is fairly thin. If the 2 tbsp. is not enough, add more water about 1/2 tbsp. at a time until the Vanilla Bean Drizzle is the consistency of a maple syrup. Once you reach the desired consistency, scrape the seeds from a half of a vanilla bean and stir into drizzle evenly. 
-Cover with plastic wrap and set aside until you are ready to use.
-Once the cookies are baked and completely cooled, remove plastic wrap from drizzle and stir until smooth. 
-With a spoon, drizzle Vanilla Bean Drizzle over the Vanilla Bean Shortbread Cookies. Use as much as you like....but sometimes more is more. 
-Let the cookies sit until the drizzle dries, and then you are done. Try not to eat them all in one sitting. 



If you practice self control, these will store for several days in a ziplock bag or an airtight container. Good luck!