SHORTBREAD HEARTS
Steps:
- Preheat the oven to 350 degrees.
- In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough 1/2-inch thick and cut with a 3-inch heart-shaped cutter. Place the hearts on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown.
- Allow to cool to room temperature.
VANILLA SHORTBREAD
Simple pleasure. That's what this is. A buttery little bite that's crunchy and crumbly. I use it in Banana Pudding, but it's delicious on its own too. My shortcut to shortbread? Pack the dough into a resealable plastic bag. No messy rolling or gaping holes in a dough log. Pressing the dough into the bag makes a nice even layer that's easy to store and cut.
Provided by Carla Hall
Categories dessert
Time 2h10m
Yield About 5 dozen cookies
Number Of Ingredients 5
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.
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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Estimated Reading Time 7 mins
- In a bowl of a stand mixer fitted with a paddle, mix butter and sugar on low speed to combine, then increase to medium speed and beat until light and creamy, about 3 minutes. Scrape down the sides of the bowl, and mix in the vanilla.
- On the lowest speed, mix in the flour to combine then increase the speed to medium and beat until the dough begins to cling to the paddle and no longer looks dry. Do not wait for it to form a solid mass.
- Transfer the dough to a board and use the heel of your hand to bring the dough together. Put the dough on a large piece of plastic wrap and pat into a rectangle ½ to ¾ inch thick. Refrigerate for 30 minutes.
- Let the dough soften slightly, so it does not crack or break on the edges when rolling. Roll dough out between two sheets of parchment paper to about ¼ inch thick.
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4.1/5 (28)Calories 101 per servingServings 32
- Line bottom and sides of a 13 x 9–inch baking pan with foil; coat foil with cooking spray, and set aside.
- Weigh or lightly 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 plastic wrap. Bake at 350° for 30 minutes or until edges are lightly browned. Cool in pan 5 minutes on a wire rack; cut into 32 pieces. Carefully lift foil from pan; cool squares completely on a wire rack.
EASY VANILLA BEAN SHORTBREAD - RECIPE WINNERS
From recipewinners.com
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- beat the butter, vanilla and sifted icing sugar till light and fluffy (about 3 minutes ) on high speed, scraping down the sides a couple of times - see notes
- sift flour, cornflour (cornstarch) and salt and add to butter mix all at once starting on low speed, then increase speed till blended and soft
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- Add flour and kosher salt. If the mixture is still crumbly after blending, use hands to fully combine.
- Place dough on a lightly floured counter. Roll into a 12inch log. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- When ready to bake, slice dough into thin slices. Place on a parchment paper lined baking sheet and bake for 12-14 minutes in a 350 degree oven, until cookies begin to lightly brown on edges.
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