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Photo: Randy Mayor; Styling: Cindy Barr Photo by: Photo: Randy Mayor; Styling: Cindy Barr

Vanilla Bean Shortbread

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.

Cooking Light MAY 2009

  • Yield: 32 servings (serving size: 1 piece)

Ingredients

  • 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.

Nutritional Information

Amount per serving
  • Calories: 101
  • Fat: 6.4g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1.2g
  • Protein: 0.9g
  • Carbohydrate: 10.1g
  • Fiber: 0.2g
  • Cholesterol: 8mg
  • Iron: 0.4mg
  • Sodium: 39mg
  • Calcium: 2mg
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Vanilla Bean Shortbread Recipe

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