Vanilla Bean Shortbread

Yield: 32 servings (serving size: 1 piece) 3 points plus 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

Vanilla Bean Shortbread
Vanilla Bean Shortbread

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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