Vanilla Shortbread Dough Recipes

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VANILLA SHORTBREAD



Vanilla Shortbread image

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

3 cups all-purpose flour
3/4 teaspoon salt
1 1/2 cups (12 ounces) unsalted butter, at room temperature
3/4 cup sugar
1 tablespoon pure vanilla extract

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 SHORTBREAD DOUGH



Vanilla shortbread dough image

Use this dough as the base for biscuits, to eat yourself, or to make as a Christmas gift

Provided by Good Food team

Categories     Dessert, Snack, Treat

Time 15m

Yield Between 16 - 44 biscuits, depending on recipe

Number Of Ingredients 5

325g plain flour
200g chilled salted butter
125g/4½oz golden caster sugar
2 tsp good-quality vanilla extract
2 large free range egg yolks

Steps:

  • Tip the flour into a food processor. Cut the butter into small pieces and drop them into the bowl, then whizz until the mixture looks like breadcrumbs.
  • Add the sugar, vanilla and egg yolks and whizz to a small dough.

VANILLA SHORTBREAD



Vanilla Shortbread image

Even if you have never baked anything in your life, you will be able to make these with untroubled ease. And I hate to say this - as someone with a once-serious Bahlsen habit - but they are so much better than anything out of a packet.

Provided by Nigella

Yield Makes: 33 fingers

Number Of Ingredients 6

100 grams icing sugar
200 grams plain flour
100 grams cornflour
200 grams very soft unsalted butter
seeds from 1 vanilla pod
caster sugar

Steps:

  • Preheat the oven to 160°C/140°C Fan/gas mark 3/325ºF. Put the icing sugar, plain flour and cornflour into the bowl of a food processor fitted with the double-bladed knife and give them a quick blitz (just to save you sieving, which is my most-hated job in the kitchen) before adding the butter along with the vanilla seeds you've scraped out of a vanilla pod. (I find the easiest way to do this is by cutting the vanilla pod in half across, and then splitting each short half lengthwise and prising out the seeds with the point and edge of a sharp knife. Don't even think of throwing the deseeded bits of vanilla pod away: stash them in a jar of caster to use next time a recipe requires vanilla sugar.) Process again until the soft mixture coheres and begins to form a ball, loosely clumping around the blade. Turn this out on to a Swiss roll tin and press to form an even (or as even as you can make it) layer, using fingers or the back of a spoon, or both. Be patient: I promise you it will fit smoothly. Using the tip of a sharp knife cut the pressed-out shortbread into fingers. I make two incisions lengthways - ie to form three layers - and then make ten cuts down - so that you end up with eleven fingers per layer. Obviously, the aim should be to cut at regular intervals but don't start getting your ruler out. Just go by eye: uniformity is the province of the conveyer belt not of home cooking. Use the tines of a fork to make little holes in each marked-out biscuit: I press down about three times, diagonally, on each finger. Now that you've pressed, incised, and punctured, slide the Swiss roll tin into the oven and bake for about 20-25 minutes, by which time the shortbread will be pale still, but not doughy. Expect a little goldenness around the edges, but shortbread should be not crisp but melting. Remove the tin from the oven and let cool for 10 minutes or so, before removing, with a palette knife and your fingers, to a wire rack. Sprinkle with sugar and leave them to cool completely before storing in a tin.

SHORTBREAD CRUST



Shortbread Crust image

Simple and easy shortbread crust you'll love. Especially wonderful if your planning to make a peach pie.

Provided by Silly Rabbit

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 30m

Yield 8

Number Of Ingredients 4

1 cup butter
½ cup confectioners' sugar
2 cups all-purpose flour
¼ teaspoon baking powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Stir together flour and baking powder; blend into butter mixture. Pat into a 9 inch pie plate.
  • Bake in preheated oven for 12 to 15 minutes, or until edges are lightly browned.

Nutrition Facts : Calories 347.8 calories, Carbohydrate 31.7 g, Cholesterol 61 mg, Fat 23.3 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 14.6 g, Sodium 179.4 mg, Sugar 7.8 g

SUGAR-DUSTED VANILLA SHORTBREAD



Sugar-dusted vanilla shortbread image

Great for keeping the biscuit tin topped up over Christmas, these sweet shortbread thins make a perfect treat

Provided by Good Food team

Categories     Dessert, Snack

Time 40m

Yield Makes 35 biscuits

Number Of Ingredients 6

325g plain flour
200g chilled salted butter, plus a little more for the sheets
125g golden caster sugar
2 tsp good-quality vanilla extract
2large free range egg yolks
icing sugar, for dusting

Steps:

  • Tip the flour into a food processor. Cut the butter into small pieces and drop them into the bowl, then whizz until the mixture looks like breadcrumbs. Add the sugar, vanilla and egg yolks and whizz to a smooth dough.
  • With your hands, roll the dough on a lightly floured surface into a sausage shape about 25cm/9in long and 5cm/2½in in diameter. Wrap the roll and chill for at least 1 hour. (The roll can be frozen for up to 6 weeks. To use, remove from the freezer and allow to thaw for one hour at room temperature so that the dough is soft enough to be sliced into biscuits.)
  • Preheat the oven to 180C/gas 4/fan 160C and lightly grease 2 large baking sheets. Using a sharp knife, cut the dough into slices, each a generous 5mm/¼in thick, then arrange them on the greased baking sheets, spacing the biscuits slightly apart so they have a bit of room to spread as they cook.
  • Bake for 20 minutes until the biscuits are just turning pale golden around the edges, then transfer to a wire rack to cool. Dust generously with icing sugar. The biscuits will keep fresh for up to one week stored in an airtight tin.

VANILLA SHORTBREAD HEARTS



Vanilla Shortbread Hearts image

These heart-shaped sandwich cookies are sure to warm your Valentine's heart. Plan ahead because the dough has to chill at least two hours or overnight.

Provided by CookingONTheSide

Categories     Dessert

Time 55m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 7

2 cups all-purpose flour
1/4 teaspoon salt
1 cup unsalted butter, softened
3/4 cup confectioners' sugar
2 teaspoons vanilla extract
confectioners' sugar, for decoration
1/2 cup seedless raspberry jam

Steps:

  • In small bowl, combine flour and salt.
  • In large bowl, with electric mixer, beat butter and confectioners' sugar until light and fluffy, about 3 minutes.
  • Beat in vanilla.
  • Beat in flour mixture just until blended.
  • Shape dough into 2 disks; wrap in plastic wrap and refrigerate until firm, at least 2 hours or overnight.
  • Preheat oven to 300 degrees.
  • Line 2 large cookie sheets with parchment paper.
  • Between 2 sheets of floured wax paper, roll 1 disk 1/8-inch thick.
  • With floured 3-inch heart-shape cookie cutter, cut out cookies.
  • Cut out centers of half cookies with floured 1 1/2 inch heart-shape cookie cutter.
  • Slide cookies on wax paper to another large cookie sheet and refrigerate about 15 minutes, or until firm.
  • Remove heart-shape centers from cookies; place cookies on prepared sheets, 1 inch apart.
  • Bake 13-15 minutes, or until edges are lightly golden.
  • Cool on parchment paper on wire racks.
  • Repeat with remaining dough, rerolling scraps.
  • Sift confectioners' sugar over cookies with cut-out centers.
  • Spread 1 t jam on each plain cookie; top with remaining cookies to form sandwiches.

Nutrition Facts : Calories 139.9, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 27.7, Carbohydrate 16.3, Fiber 0.3, Sugar 7, Protein 1.2

VANILLA CHEESECAKE WITH SHORTBREAD CRUST



Vanilla Cheesecake With Shortbread Crust image

From Canadian Press (Dairy Farmers of Canada) Says your will get rave reviews from your fortunate dinner guests. Sounds delicious.

Provided by Sharon in Ontario.

Categories     Cheesecake

Time 2h10m

Yield 1 cheesecake, 12 serving(s)

Number Of Ingredients 11

1/2 cup butter, softened
1/4 cup granulated sugar
1 cup all-purpose flour
1 cup 35% cream (divided)
3 (8 ounce) packages cream cheese, softened
3/4 cup granulated sugar
30 ml cornstarch
4 eggs
4 teaspoons vanilla
4 teaspoons vanilla
1/2-1 cup fresh berries, for garnish (optional)

Steps:

  • In a bowl using an electric mixer, beat butter with sugar until fluffy. Stir in flour until crumbly. Press firmly into a 23 cm (9 inch) spring form pan. Refrigerate 10 minute.
  • Preheat over to 400°F Bake crust for about
  • 15 minutes or until golden and firm. Meanwhile, for the filling, in a bowl, using electric mixer, whip 125 ml (1/2 cup)of the cream to stiff peaks; set aside. In a separate large bowl, beat cream cheese until fluffy. Beat in sugar and cornstarch until smooth. Beat in eggs, one at a time, until blended. Beat in remaining unwhipped cream and vanilla. Fold in whipped cream. Pour over baked crust. Return cake to oven. Reduce temperature to 300 F Bake for about 70 minutes or until centre is almost set.
  • Remove from oven and run a knife around edge of pan. Let cool in pan on rack. Refrigerate until chilled for at least 6 hours or overnight. Cut with a warm knife.
  • Garnish with fresh berries, if desired.

Nutrition Facts : Calories 463.8, Fat 35.4, SaturatedFat 21.7, Cholesterol 175.3, Sodium 253, Carbohydrate 28.4, Fiber 0.3, Sugar 17.3, Protein 8

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Top Asked Questions

What ingredients do I need to make homemade vanilla shortbread cookies?
Ingredients you'll need to make homemade Vanilla Shortbread Cookies: Butter, all purpose flour, granulated sugar, vanilla extract and turbinado sugar for the tops. (Sugar in the raw) Kitchen gadgets you'll need: A hand mixer or stand mixer, mixing bowl, measuring cups and spoons, a sharp knife and pastry mat or non stick surface for rolling.
How do you make shortbread Thins for Christmas?
Great for keeping the biscuit tin topped up over Christmas, these sweet shortbread thins make a perfect treat Tip the flour into a food processor. Cut the butter into small pieces and drop them into the bowl, then whizz until the mixture looks like breadcrumbs. Add the sugar, vanilla and egg yolks and whizz to a smooth dough.
How do you make soft bread with a mixer?
Preheat oven to 325°F. Line a large baking sheet with parchment paper. Set aside. Using an electric mixer, cream together butter, sugar and vanilla for 2 minutes, or until fluffy. Lower speed of mixer adding flour ½ cup at a time. Beat on medium speed until fully combined and a soft dough forms.
How do you make cookie dough with butter and vanilla extract?
Add the butter and vanilla and pulse until evenly moistened. Turn the crumbs out onto a large piece of parchment paper and press into a disk. Cover with another sheet of parchment paper and roll out the dough to a rough 8-by-11-inch rectangle.

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