Vanilla Shortbread Recipes

SUGAR-DUSTED VANILLA SHORTBREAD

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 RECIPE

Steps:

• Heat oven to 325ºF.
• Mix flour, cornstarch and salt until blended. Beat butter, cream cheese and 2/3 cup sugar in large bowl with mixer until blended. Add vanilla; mix well. Gradually add flour mixture, mixing well after each addition.
• Roll dough into 1/2-inch balls; place, 1/2 inch apart, on parchment-covered baking sheets.
• Bake 25 to 28 min. or until bottoms are golden brown. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
• Place remaining sugar in medium bowl. Add cookies, in batches; toss to evenly coat with sugar. Gently shake off excess sugar.

VANILLA SHORTBREAD HEARTS

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.

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.

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.