Vanilla ShortbreadCourse: DessertDifficulty: Easy
I love this recipe. It is so easy my kids can make it. Plus I love that you can change out the vanilla for many other flavors.I have made these with everything from Anise to lavender to rose water to lemon to chocolate chip using the mini chips. My daughter even made this using sprinkles which turned out so cute. You don’t need to dip them in chocolate but we did as a Valentine’s Day treat.
2 sticks good quality salted butter, 1 cup or 16 Tablespoons, cool room temperature
1 cup powered sugar
2 teaspoons vanilla extract
1/4 teaspoon vanilla pasta
2 cups flour
- Preheat oven to 300. Grease and line with parchment 2 (8 inch) square pan.
- In a medium bowl, beat together butter, powdered sugar, vanilla and paste. Once combined, add the flour and keep the hand mixer on low. The dough will come together but if dry add 1 teaspoon of water. The dough will come together and you can tell because it sticks together.
- Divide the dough into two equal pieces, using a scale to weight the dough, each should weigh about 300 grams. Press each dough into each prepared pan. If you are having a tricky time getting the dough to stick, use plastic wrap but remove before cooking.
- Once the dough is evenly in both pans, using the tins of a fork make a pattern all over the shortbread.
- Bake for about 30 minutes, until golden on the edges and slightly golden in the middle. Let sit 5 minutes then invert onto a cutting board. Cut the 8 inch square into 4 squares then cut each square into thirds (rectangles). Repeat with the other pan. Let cook on a wire rack.
- Serve with tea or ice cream or dip in melted chocolate of choice. If you want add sprinkles for fun.