I am bound and determined to find a shortbread recipe that works. I think this recipe is close, but the search will still continue. Is this the Norwegian in me – striving for the perfect buttery cookie? These cookies are flaky, light and yes, buttery. And with a hint of pure vanilla bean, these are nothing short of yummy. The only problem with these is, well they’re a little flat. They are supposed to be cute round ball shape cookies, but I’m not sure where “I” went wrong. I think my baking soda might be out of date. None the less they still tasted super delish and no one would have been the wiser had I not said anything just now. So give ’em a try and see if you can keep them in the round.
Day 15 of 25 Days – Vanilla Bean Shortbread
Vanilla Bean Shortbread
1 cup butter, softened
1-1/2 cups sifted confectioners sugar, divided
1/2 teaspoon vanilla bean
1/2 teaspoon vanilla extract
2 cups All-purpose GF Flour (I used Jules Gluten Free)
1/4 teaspoon salt
3/4 cup coarsely ground pecans, toasted
Preheat oven to 350 degrees F. In a large bowl, cream butter, 3/4 cup confectioners sugar, vanilla bean and vanilla extract until fluffy. In a small, combine flour and salt. Add dry ingredients and pecans to creamed mixture; stir until well blended. Shape dough into 1-inch balls; place on an ungreased baking sheet. Bake 10 minutes or until firm to touch and bottoms are lightly browned. When cool enough to handle, roll in remaining 3/4 cup confectioners sugar. Transfer cookies to waxed paper; allow to cool completely. Roll in confectioners sugar again.
*recipe adapted for The Spirit of Christmas*