Ingredients with Measurements:
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1/2 teaspoon salt
- 2 vanilla beans, split and scraped
- 2 cups all-purpose flour
Special equipment needed:
- Stand mixer or hand mixer
- Parchment paper
- Rolling pin
- Cookie cutter (optional)
Step-by-step instructions:
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl or the bowl of a stand mixer, cream together the butter, granulated sugar, powdered sugar, salt, and vanilla bean seeds until light and fluffy.
3. Add the flour and mix until just combined.
4. Turn the dough out onto a lightly floured surface and knead briefly to bring it together.
5. Roll the dough out to 1/4-inch thickness and cut into desired shapes using a cookie cutter, or slice into squares or rectangles.
6. Place the cookies on the prepared baking sheet and chill in the refrigerator for 10-15 minutes.
7. Bake for 12-15 minutes, or until the edges are lightly golden.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F
Serving size:
Makes about 24 cookies
Nutritional information:
Calories: 140
Fat: 9g
Carbohydrates: 13g
Protein: 1g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the added salt to 1/4 teaspoon.
- Vanilla extract can be used instead of vanilla beans, but use 1 tablespoon instead of 2 vanilla beans.
Variations:
- Chocolate-dipped shortbread cookies: Melt 1 cup of chocolate chips and dip half of each cookie into the melted chocolate. Allow the chocolate to set before serving.
- Lemon shortbread cookies: Add 1 tablespoon of lemon zest to the dough and substitute the vanilla beans with 1 teaspoon of lemon extract.
- Almond shortbread cookies: Add 1/2 cup of finely chopped almonds to the dough.
Tips and tricks:
- Don't overwork the dough, as this can result in tough cookies.
- Chill the dough before baking to prevent spreading.
- Use a sharp knife to slice the dough into squares or rectangles if you don't have a cookie cutter.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
The cookies can be reheated in a 350°F oven for 5-7 minutes, or until warmed through.
Presentation ideas:
Arrange the cookies on a platter or cookie tray and dust with powdered sugar for a simple presentation.
Garnishes:
Sprinkle the cookies with coarse sugar or drizzle with melted chocolate for a decorative touch.
Pairings:
Serve the cookies with a cup of tea or coffee for a classic pairing.
Suggested side dishes:
These cookies are perfect on their own, but can also be served with a scoop of vanilla ice cream for a decadent dessert.
Troubleshooting advice:
- If the dough is too crumbly, add a tablespoon of milk or water to bring it together.
- If the cookies spread too much during baking, chill the dough for a longer period of time before baking.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and equipment thoroughly before preparing the dough.
Food history:
Shortbread cookies originated in Scotland in the 16th century and were traditionally made with just butter, sugar, and flour.
Flavor profiles:
These cookies have a buttery, vanilla flavor with a crisp, crumbly texture.
Serving suggestions:
Serve these cookies as a sweet treat at a party or as an afternoon snack with a cup of tea.
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