Crispy Vanilla Bean Shortbread Cookies Recipes

BOURBON VANILLA BEAN SHORTBREAD COOKIES

Steps:

• In the bowl of a stand mixer, add the butter, cane and confectioners sugar, sea salt and vanilla bean paste or vanilla beans. Mix on medium for about 2 minutes or until smooth (not fluffy), stopping to scrape bowl at least once. Add the bourbon and vanilla extract and mix again on medium for about 30 seconds, or until incorporated. Scrape down bowl. Add the flour all at once, pulse to start, then mix on medium until the dough forms somewhat of a ball on the paddle and has pulled away from sides of the bowl.
• For Slice and Bake: On a floured work surface, dump out dough, knead it a few times until a mass forms and divide in half. Shape each clump into a log, 2" (5cm) thick, gently rolling and adding flour as needed so it wont stick to you or the work surface. If the log becomes hollow, condition the dough by pinching it closed and reroll into a log. If the hollow persists, you can rest the dough for 15 minutes in the fridge, knead it a few times and beat it with a pin (truly!) until flat enough to roll. Wrap each log in parchment paper or plastic wrap. Carefully place in refrigerator on a flat surface keeping it as straight as possible. for at least two hours or up to two days. For Cut Out Cookies: On a floured work surface, dump out the dough, knead it a few times until a mass forms and divide it in half. Shape the dough into 2, 1/2" disks, wrap snugly and refrigerate for two hours or up to two days.
• To Freeze: At this point the dough (log or cookie dough) can be frozen for up to two months. Be sure to double wrap the logs and dough to prevent freezer burn.Thaw overnight in the fridge then proceed.
• Optional But Recommended for the Logs: Remove the log(s) from the refrigerator, unwrap, and using a pastry brush, brush a thin layer of egg white all over the surface of the dough. Sprinkle the log with raw sugar, rolling it as needed to cover the surface area of the log.
• Line a sheet pan with parchment paper. For the Log, using a serrated knife, firmly cut the cookies 1/2" (1 1/4cm) thick. Place on sheet pan with at least 1" (2 1/2 cm) between cookies. For the Cut Outs, set at room temperature for about 30 minutes to make rolling easier. Flour your work surface, pin and dough. Roll the dough to 1/4" (6mm) thick and cut the cookies, reflouring as needed to prevent sticking. If the dough starts cracking, gather what you've rolled, knead it a few times and beat it with the pin to condition it. Shape into a rough disc, reroll and cut. Gather the scraps and reroll and cut as needed. Space cookies at least 1" apart on the sheet pan. Place the cookies in the refrigerator for at least 20 minutes before baking (do not skip this step or the cookies will spread).
• Preheat the oven while the cookies rest in the refrigerator For 1/2" cookies, preheat and bake the cookies at 350F (180C) for 25-27 minutes OR until they begin to turn golden.For 1/4" cookies, preheat and bake at 325F (160C) for 23-26 minutes OR until they begin to turn golden. Transfer cookies to a cooling rack and cool completely. They'll become crisp as they cool.
• Store in a covered container at room temperature for up to two weeks.

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.

VANILLA SHORTBREAD COOKIES

Steps:

• Sift flour, 3/4 cup powdered sugar, cornstarch, and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in granulated sugar and vanilla. Stir in dry ingredients in 3 additions, mixing until just blended each time. Gather dough into ball; divide in half. Roll each half into 6-inch-long log; wrap each log in plastic wrap and refrigerate at least 2 hours or overnight.
• Position racks in top third and center of oven; preheat to 325°F. Cut each log crosswise into 1/3-inch-thick slices. Arrange slices on 2 heavy large baking sheets, spacing 1/2 inch apart (cookies will spread very little). Bake cookies 9 minutes. Reverse baking sheets; bake just until cookies turn golden brown at edges, about 9 minutes longer. Cool cookies on sheets 1 minute. Using thin metal spatula, transfer cookies to racks; cool.