Saturday, November 21, 2015

Vanilla Bean Sugar Cookies (shorbread)

  • 3 cups of flour
  • 1 tsp of baking soda
  • pinch of kosher salt
  • 1 cup of unsalted butter, room temperature
  • 1 3/4 cups of sugar
  • 1/4 cup of brown sugar
  • 1 vanilla bean
  • 2 eggs
  1. Sift the flour, baking soda, and salt together in a bowl. Set aside.
  2. Cream the butter and sugars together at high speed for about 3 minutes.
  3. Cup open and scrape out the contents of the vanilla bean. Add to the butter-sugar mixture and mix in for 30 seconds.
  4. Add the eggs, one at a time, beating for 30 seconds between each. Scrape down the sides and bottom of the bowl and mix a bit more.
  5. With the mixer on a low speed slowly add the flour mixture. Mix until just incorporated.
  6. Cover dough and refrigerate for 45 minutes. While it chills, preheat the oven to 325F and line some baking sheets with parchment paper.
  7. Roll the dough into balls about 1/2 to 1 inch in diameter. Place them on the baking sheets and give them a small press to flatten them.
  8. Bake for 8-10 minutes or until edges are golden brown. Allow to cool on the sheets for a minute before transferring to a wire rack to cool completely.


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