Crispy Vanilla Bean Shortbread Cookies Recipes

VANILLA SHORTBREAD

Steps:

• Whisk the flour and salt in a medium bowl. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium speed until creamy. Beat in the vanilla until incorporated.
• Reduce the speed to low and gradually add flour mixture. Beat, scraping the bowl occasionally, until the dough comes together in large clumps.
• Transfer the dough to a gallon-size resealable plastic freezer bag and press into a 1-inch thick, 9 by 5-inch rectangle. The bag is 9 inches wide, so you're pressing the dough to the edges. Refrigerate until firm, at least 2 hours and up to 2 days.
• When ready to bake, preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
• Cut the dough into thirds to form rectangular logs that are 3 inches wide. Cut each log into 1/4-inch-thick slices. Place the slices on the prepared baking sheets, spacing them 1/2 inch apart.
• Bake one sheet at a time until the edges are browned and the tops are golden, 14 to 18 minutes. Let cool completely on the sheets on wire racks. The shortbread keeps at room temperature in an airtight container for up to 2 weeks.

EXTRA CRISPY SHORTBREAD COOKIES

Steps:

• 1. Preheat oven to 300* and lightly butter your baking pan.
• 2. Beat salt,butter and sugar together until light and fluffy.
• 3. Dissolve baking soda in the vanilla extract and add to butter/sugar mixture, beating until combined well.
• 4. Add flour one cup at a time to the butter/sugar mixture ,beat until combined well.
• 5. Gently fold in rice krispies until well incorporated. Drop by 2 tablespoon size mounds onto pans and bake for 15 minutes.
• 6. Remove pan from oven and flatten cookies slightly with back of spatula and return to oven making sure to rotate pan( if you are doing 2 pans at once then rotate AND switch pans on racks) and cook for 20-25 minutes more. cool on wire rack which seems best because for some reason they seem to hold heat longer than a regular cookie.
• 7. *** NOTE*** DO NOT USE REGULAR SALTED BUTTER. Also these can be sprinkled with sugar before baking...or drizzled with melted chocolate after they are cooled.

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.