Vanilla Bean Shortbread is a timeless recipe built on simplicity and high-quality ingredients. This dough comes together quickly with just butter, powdered sugar, flour, and Andrea’s Bakehouse Vanilla Extract , which adds depth and warmth without overpowering the clean flavor of the shortbread. After a short chill, the dough rolls out smoothly and holds its shape well for cutting.
As they bake, the cookies develop crisp edges and tender centers, and a light sprinkle of raw sugar adds a delicate crunch. These are excellent with a cup of tea or coffee, or as an elegant addition to a dessert platter. Their understated charm makes them perfect for gifting, sharing, or keeping on hand for whenever something quietly special is needed.
Yields: 24 cookies
Ingredients:
226g (1 cup) salted butter, softened
90g (¾ cup) powdered sugar, sifted
1 tsp Andrea’s Bakehouse Vanilla Extract 240g (2 cups) all-purpose flour
Optional: raw or demerara sugar, for sprinkling
Instructions:
1. In a large mixing bowl, cream the butter and powdered sugar until smooth and light, about 2–3 minutes.
2. Add vanilla extract and mix to combine.
3. Add the flour and mix on low until the dough comes together. It will be soft but not sticky.
4. Shape the dough into a flat disk, wrap in parchment or plastic, and chill for at least 1 hour.
5. Preheat the oven to 325°F (165°C). Line a baking sheet with parchment.
6. On a lightly floured surface, roll the dough to ¼-inch thickness. Cut into desired shapes.
7. Transfer to the baking sheet, sprinkle with raw sugar if using, and bake for 13–15 minutes, or until edges are just barely golden.
8. Cool completely on a wire rack. Store in an airtight container for up to 1 week.