Via Jessica Gavin

Vanilla Bean Shortbread Cookies

Need a lacto ovo vegetarian hor d'oeuvre? Vanilla Bean Shortbread Cookies could be an amazing recipe to try. This recipe serves 30. For 8 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 1g of protein, 5g of fat, and a total of 90 calories. It is brought to you by Jessica Gavin. 30 people have made this recipe and would make it again. A mixture of flour, granulated sugar, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. With a spoonacular score of 4%, this dish is improvable. Users who liked this recipe also liked Vanilla Bean Shortbread Cookies, Bourbon, Brown Butter, and Vanilla Bean Shortbread Cookies, and Lavender Vanilla Bean Shortbread.

Servings: 30

Preparation duration: 60 minutes

Cooking duration: 15 minutes

 

Ingredients:

2 cups all-purpose flour (plus 3 tablespoons)

1/2 cup granulated sugar plus extra for sprinkling

4 ounces unsalted butter (14 tablespoons), at room temperature about 60°F

1 teaspoon vanilla paste or pure vanilla extract

Equipment:

stand mixer

bowl

plastic wrap

baking paper

offset spatula

cookie cutter

oven

frying pan

wire rack

Cooking instruction summary:

In a bowl of a stand mixer fitted with a paddle, mix butter and sugar on low speed to combine, then increase to medium speed and beat until light and creamy, about 3 minutes. Scrape down the sides of the bowl, and mix in the vanilla. On the lowest speed, mix in the flour to combine, then increase the speed to medium and beat until the dough begins to cling to the paddle and no longer looks dry; do not wait for it to form a solid mass.Transfer the dough to a board and use the heel of your hand to bring the dough together. Put the dough on a large piece of plastic wrap and pat into a rectangle to inch thick. Refrigerate for 30 minutes. Let the dough soften slightly, so it does not crack or break on the edges when rolling. Roll dough out between two sheets of parchment paper to about inch thick. Using a 2-inch round fluted cookie cutter cut out 30 cookies and transfer to parchment paper lined sheet pan. Trimmings can be pressed together and rerolled once for additional cookies. Refrigerate for 15 minutes to allow the dough to chill before baking.Position the racks in the lower and upper thirds of the oven and preheat the oven to 350F. Line two sheet pans with parchment paper. Using a small offset spatula, transfer the chilled cookies to the sheet pans, leaving, at least, 1-inch of space between each cookie. Sprinkle the cookies with sugar.Bake for 12 to 15 minutes, switching the position and rotating the sheets halfway through, until crisp and light golden brown. Remove from the oven and cool for 5 minutes on the sheet pan to firm the cookies up a bit.Transfer cookies directly to a cooling rack to cool completely. Cookies can be stored in an airtight container for up to 10 days.

 

Step by step:


1. In a bowl of a stand mixer fitted with a paddle, mix butter and sugar on low speed to combine, then increase to medium speed and beat until light and creamy, about 3 minutes. Scrape down the sides of the bowl, and mix in the vanilla. On the lowest speed, mix in the flour to combine, then increase the speed to medium and beat until the dough begins to cling to the paddle and no longer looks dry; do not wait for it to form a solid mass.

2. Transfer the dough to a board and use the heel of your hand to bring the dough together.

3. Put the dough on a large piece of plastic wrap and pat into a rectangle to inch thick. Refrigerate for 30 minutes.

4. Let the dough soften slightly, so it does not crack or break on the edges when rolling.

5. Roll dough out between two sheets of parchment paper to about inch thick. Using a 2-inch round fluted cookie cutter cut out 30 cookies and transfer to parchment paper lined sheet pan. Trimmings can be pressed together and rerolled once for additional cookies. Refrigerate for 15 minutes to allow the dough to chill before baking.Position the racks in the lower and upper thirds of the oven and preheat the oven to 350F. Line two sheet pans with parchment paper. Using a small offset spatula, transfer the chilled cookies to the sheet pans, leaving, at least, 1-inch of space between each cookie. Sprinkle the cookies with sugar.

6. Bake for 12 to 15 minutes, switching the position and rotating the sheets halfway through, until crisp and light golden brown.

7. Remove from the oven and cool for 5 minutes on the sheet pan to firm the cookies up a bit.

8. Transfer cookies directly to a cooling rack to cool completely. Cookies can be stored in an airtight container for up to 10 days.


Nutrition Information:

Quickview
90k Calories
0.92g Protein
5g Total Fat
9g Carbs
0% Health Score
Limit These
Calories
90k
5%

Fat
5g
8%

  Saturated Fat
3g
21%

Carbohydrates
9g
3%

  Sugar
3g
4%

Cholesterol
14mg
5%

Sodium
0.93mg
0%

Get Enough Of These
Protein
0.92g
2%

Vitamin B1
0.07mg
4%

Selenium
2µg
4%

Folate
15µg
4%

Vitamin A
163IU
3%

Manganese
0.06mg
3%

Vitamin B2
0.04mg
3%

Vitamin B3
0.5mg
2%

Iron
0.39mg
2%

Phosphorus
10mg
1%

Vitamin E
0.16mg
1%

covered percent of daily need
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Food Trivia

Octopuses are eaten alive in Korea.

Food Joke

Copyright 1999 W. Bruce Cameron Every Wednesday morning for the past nine years, my wife has interrupted the usual flow of chaos by shrieking, "oh my gosh, it's trash day!" The children, all three of whom are in various stages of school preparation, react to this statement as if she has just spoken Romanian, stopping and staring at her in numb incomprehension. "Hurry!" my wife urges them. Being obedient children, they immediately proceed to hurry. However, with no specific instructions beyond that, they don't seem to be hurrying to do anything in particular--certainly, trash collection is in no way involved. They bump into each other in the hallway a lot, shouting at each other to "get out of the way!" "Gather up all the garbage!" my wife and I command. The kids respond by forming a committee to debate the fairness of this directive. After a brief discussion, they reach the consensus that everyone should be held responsible for his or her "own" junk. As corollary to this absurd principle, they initiate an anthropologic study into the contents of each receptacle. For example, since the parents cook, most of the trash under the sink is "theirs." My oldest daughter haughtily declares that she "never" throws anything away. My son, checking through the downstairs trash can to gather evidence that he's not accountable for that one, begins to feel remorse over some of the things he's discarded, and starts pulling items out. "We're running late!" my wife warns. This could be our Official Family Motto. I recently purchased a shredder for my confidential documents, only to discover I don't have any confidential documents. However, a fifteen-year-old girl's entire life is cause for secrecy, and I can hear her using the device now, grinding up correspondence from her friends in school. "We don't have time for that!" I tell her. A few minutes later, my son joins her and begins shredding what sounds like a potato. The school bus chugs by, and I pick up the phone to call the attendance line. "For absences, press 1," the recording tells me. "For late arrivals, press 2. If you're the Camerons calling because it's trash day, press 3." "We're pigs," my oldest daughter announces. I regard her warily. "We throw away too much stuff." "It would be better just to dump it all on the floor in your bedroom like you do," I agree. Despite my expectations, a single garbage can has now found its way to the curb. My son places it in the center of the driveway, so that no one will be able to drive to work. A gusty wind blows an empty milk jug out of the container and into the woods. My boy responds with the reflexes of a glacier, watching the carton bounce away. I open the door. "Hey!" I tell him. "Go get that!" He stares at me blankly. "The milk jug!" I yell. "Oh, okay, Dad!" he responds cheerfully. Having seen his bus pass by has put him in a euphoric mood. He picks up a second plastic milk container and, to my amazement, tosses it into the wind, jubilantly clapping his hands as it flies into the trees. "Why did you do that?" I shriek. "Well it seemed like a waste of time to go after just one!" he responds logically. He'll make someone a fine husband someday. All week long my children have been denying that the kitchen trash needs to be emptied, jumping up and down on the contents to compress them. As a result, when I drag the plastic container from under the sink, it weighs as much as a collapsed star. I wrestle it to the end of the driveway and the neighborhood dogs trot up to see what the Camerons will have on the breakfast buffet this morning. My daughter is right; we do throw too much stuff away. By the time we're finished, we've dragged so much junk out to the end of my driveway it resembles the inside of my garage. The shredder falls silent and the kids go to school, and what passes for peace at the Cameron house settles over the morning. Until next Wednesday.

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