Vanilla Bean Shortbread

Vanilla Bean Shortbread Recipe
Use pantry staples and a flavorful vanilla bean to create these delicate cookies. Make them up to five days in advance, and store in an airtight container.
32 servings (serving size: 1 piece)

Ingredients

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Cooking spray
9 ounces all-purpose flour (about 2 cups)
1/4 cup cornstarch
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup canola oil
1/2 cup sugar
1 vanilla bean, split lengthwise

Preparation

1. Preheat oven to 350°.

2. Line bottom and sides of a 13 x 9–inch baking pan with foil; coat foil with cooking spray, and set aside.

3. 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.

4. 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.

Created date

April 2009

Nutritional Information

Calories 101
Fat 6.4 g
Satfat 2.1 g
Monofat 2.8 g
Polyfat 1.2 g
Protein 0.9 g
Carbohydrate 10.1 g
Fiber 0.2 g
Cholesterol 8 mg
Iron 0.4 mg
Sodium 39 mg
Calcium 2 mg