Vanilla Bean Shortbread
By JennyMac
This half-oil, half-butter version yields a crisper, more delicate cookie," says Cooking Light Advisory Panelist Greg Drescher of the Culinary Institute of America. Make up to five days in advance, and store in an airtight container.
Nutritional Information
Calories:101
Fat:6.4g (sat 2.1g,mono 2.8g,poly 1.2g)
Protein:0.9g
Carbohydrate:10.1g
Fiber:0.2g
Cholesterol:8mg
Iron:0.4mg
Sodium:39mg
Calcium:2mg
- 32
Ingredients
- 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
Step 1
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.