Vanilla Bean Shortbread

By Hklbrries

“Shortbread cookies are a mainstay at Baker & Spice. They are a perfect complement to the rich taste of stewed fruit and when crushed, they can also be used as a crust for desserts.”

Ingredients

• 1/3 cup (2 1/4 ounces) granulated sugar
• Seeds scraped from 1/2 vanilla bean
• 2 cups (1 pound) unsalted butter, at room temperature
• 1 1/4 cups (6 ounces) unsifted confectioners’ sugar
• 3/4 teaspoon fine sea salt
• 2 teaspoons pure vanilla extract
• 3 3/4 cups (1 pound, 2 3/4 ounces) all-purpose flour
• 1/2 cup (2 1/2 ounces) rice flour
• 1 egg white, beaten
• 1/2 cup turbinado sugar

Details

Servings 48

Preparation

Step 1

Stir the granulated sugar and vanilla bean seeds together in the bowl of an upright mixer with the paddle attachment. Add the butter, confectioners’ sugar and salt and mix on medium speed for 1 to 2 minutes, until fully incorporated but not light and fluffy.

Stir in the vanilla and scrape down the sides of the bowl. Stir in the flours in two additions, scraping down the bowl after each addition. Fully incorporate the flour without overmixing.

Dump the mixture onto a work surface and divide into two pieces. Place each on a piece of parchment paper measuring 12 by 16 inches. Shape each piece of dough into a log about 12 inches long, then fold the parchment over the dough and roll the log back and forth. The parchment paper will help to smooth out the dough and keep the log an even diameter. Transfer both logs to a baking sheet and refrigerate for about 2 hours, until firm.

Preheat the oven to 350 F.

With a pastry brush, coat each log with the egg white, then roll the logs in the turbinado sugar. Slice each log 1/2-inch thick and arrange the cookies on a baking sheet 1 inch apart. Bake for 18 to 20 minutes, or until edges are golden brown and the cookies are firm in the center. Allow to cool before enjoying.

Storage: Stored in an airtight container at room temperature, the shortbread will keep for about 7 days. You can also freeze the unbaked logs, well wrapped, for up to 2 months.