Name: Vanilla Bean Shortbread Cookies
Ingredients: ¾ pound (3 sticks) unsalted butter, softened; 1 cup confectioner’s sugar; 3 cups unbleached all-purpose flour, King Arthur is best; ½ teaspoon sea salt; 2 teaspoons Sonoma Syrup Co. Organic Pure Vanilla Bean Extract “Crush®” or “Blend”

Vanilla Bean Shortbread Cookies

There’s something timeless about a buttery shortbread cookie fresh from the oven—simple, elegant, and utterly comforting. These Vanilla Bean Shortbread Cookies get their rich, aromatic flavor from our Sonoma Syrup Co. Organic Pure Vanilla Bean Extract Crush®, bringing beautiful vanilla depth to every tender bite. Perfect with afternoon tea or wrapped up as a sweet homemade gift, they’re a classic you’ll come back to again and again.

Ingredients

¾ pound (3 sticks) unsalted butter, softened
1 cup confectioner’s sugar
3 cups unbleached all-purpose flour, King Arthur is best
½ teaspoon sea salt
2 teaspoons Sonoma Syrup Co. Organic Pure Vanilla Bean Extract “Crush®” or “Blend”

Directions

Preheat oven to 325 degrees.
Cream butter and sugar until fluffy and light.
Sift flour and salt and add to creamed mixture. Add vanilla and blend.
Gather dough into ball, wrap in plastic wrap, slightly flatten and chill for 2 to 3 hours.
Roll out chilled dough to ⅝” thickness. Use a 3” cookie cutter to cut out cookies.
Place on parchment paper covered cookie sheets. Sprinkle with granulated sugar, or vanilla sugar, and bake for 20 minutes or until just starting to color.
Cool on a cookie rack.

Recipe Note

Makes about 2 dozen cookies.

This recipe was created with Organic Pure Vanilla Bean Extract "Crush®" to eliminate the time consuming process of finding and scraping vanilla beans, however you may use the Organic Pure Vanilla Bean Extract "Blend" in all of these recipes.

Vanilla Bean Shortbread Cookies