Best Vanilla Bean Shortbread Recipes
VANILLA BEAN SHORTBREAD
Steps:
- Preheat oven to 350 degrees. Scrape the insides from one inch of a vanilla bean into a large mixing bowl. In same bowl, cream butter with sugar and vanilla until smooth.
- Add flour and ground almonds and beat until mixture is well combined.
- On a floured surface roll out dough to 1/2-inch thickness. Cut into 2-inch rounds and place 1 inch apart on cookie sheet. Press 1 almond into center of each cookie and bake about 20 minutes, or until very lightly colored. Remove to rack and cool.
Nutrition Facts : @context http, Calories 128, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 9 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 5 grams, Sodium 1 milligram, Sugar 3 grams, TransFat 0 grams
VANILLA BEAN SHORTBREAD
This is an easy delicious dessert. I'm addicted to a slice of it with my morning coffee--a bit crunchy reminiscent of biscotti, but a lot more flavor. From Cooking Light.
Provided by Vicki Kaye
Categories < 60 Mins
Time 50m
Yield 32 squares, 32 serving(s)
Number Of Ingredients 7
Steps:
- Spoon flour into dry measuring cups; level with a knife. Combine flour, cornstarch, and salt in a large bowl; stir with a whisk.
- Place butter in a medium bowl; beat with a mixer at medium speed 2 minutes or until light and fluffy. Add oil; beat with a mixer at medium speed 3 minutes or until well blended. Gradually add sugar, beating well. Scrape seeds from vanilla bean, and add seeds to butter mixture; discard bean. Add flour mixture, beating at low speed just until blended. Spoon dough into prepared pan. Place a sheet of heavy-duty plastic wrap over dough; press to an even thickness. Discard wrap. Bake at 350 degrees for 30 minutes or until edges are lightly browned. Cool in pan 5 minutes on a wire rack; cut into 32 pieces (mine are much bigger--try 12 pieces!) Carefully lift foil from pan; cool squares completely on a wire rack.
Nutrition Facts : Calories 99.9, Fat 6.4, SaturatedFat 2.1, Cholesterol 7.6, Sodium 43.8, Carbohydrate 10, Fiber 0.2, Sugar 3.1, Protein 0.8
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