Vanilla Sugary Shortbread Cookies

By efriend

If you don't have any vanilla bean paste, substitute 2 tablespoons of pure vanilla extract for the ice water and vanilla bean paste.

Ingredients

• 1 cup butter, room temperature
• 1 cup icing sugar
• 1 tablespoon ice water
• 1 teaspoon vanilla bean paste
• 2-1/4 cups all-purpose flour
• 1-1/2 cups granulated sugar

Preparation

Step 1

Preheat the oven to 325 F.

In the bowl of your stand mixer, use the paddle attachment to beat together the butter and sugar until light and fluffy. Add the ice water and vanilla bean paste. Mix well. With the mixer on low, slowly add the flour and mix until incorporated. Do not over mix.

On a lightly floured surface, using half the dough at a time, roll the dough to 1/4" thickness. Cut into desired shapes, but ensure that you cut as close together as possible. (The dough can be re-rolled once, but will become tough.) Place the cut cookies on parchment lined baking sheets.

Bake for 13 - 15 minutes until the edges are lightly browned. Remove the tray from the oven and place on a wire rack. Use a fine mesh sieve to generously sprinkle with granulated sugar immediately, while the cookies are still warm. Allow the cookies to cool before gently shaking off the excess sugar.