Vanilla Bean Shortbread
Enjoy these luscious shortbread cookies withfamily and friends – they’re perfect for gatherings, especially around the holiday season
Ingredients
- 1 Cup Canada’s Cornstarch (Fleishmann’s)
- 1 Cup Icing Sugar
- 2 Cups AP Flour
- 1-1/2 Cups Butter (Softened)
- 1 Bean Caviar from one PNG Vanilla Bean
INSTRUCTIONS
Do not use Vanilla extract, as it adds moisture and changes the texture of the shortbread.
Step 1 – Preheat your oven to 300F and line a full size sheetpan with parchment paper. Make sure your ingredients are all at room temperature or your doughwill not come together if the butter is hard.
Step 2 – Add all ingredients into your mixer, and using the paddle attachment, mix until everything comes together and the dough is cohesive
Step 3 – You can roll these out and cut with cookie cutters, or you can roll into small balls and flatten. We prefer ours about ¼ of an inch thick. They do not need a lot of room to spread, so you can place them about 1” (2.5 cm) apart.
Step 4 – Bake for 15-20 minutes or until edges just start to turn brown. (You should get approx. 50 cookies from this amount of dough) Enjoy!
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