Vanilla Bean Spritz Shortbread is a delightful and buttery treat that will melt in your mouth. These delicate cookies are made with simple ingredients and are perfect for any occasion. The key to their delicious flavor is the use of real vanilla bean paste or extract, which adds a rich and aromatic essence.
These shortbread cookies are easy to make, requiring just a few steps. The dough is prepared by beating together butter and icing sugar until light and fluffy. The addition of vanilla bean paste brings a distinct and authentic vanilla flavor to the cookies.
To achieve their signature shape, the dough is piped through a star-shaped tip or cookie press onto lined baking trays. You can choose to bake them right away for a flatter cookie that spreads, or chill the piped dough for a cookie that holds its shape and has a slightly taller profile.
As the cookies bake, they develop a light golden color on the bottom, creating a subtle crunch while retaining a tender and crumbly texture. Once cooled, these Vanilla Bean Spritz Shortbread cookies are ready to be enjoyed.
Whether you serve them alongside a cup of tea or present them as part of a dessert platter, Vanilla Bean Spritz Shortbread cookies are sure to impress with their delicate appearance and irresistible taste.
SERVES: 40 cookies
INGREDIENTS:
- 1/3 cup cornflour
- ¼ tsp salt
- 1 ½ cups plain flour
- 1 ½ tsp vanilla pod paste
- 1 cup icing sugar, sifted
- 1 ¼ cups unsalted butter at room temperature
INSTRUCTIONS:
- Preheat the oven to 325°F and line 2 baking trays with parchment paper.
- In a mixing bowl, beat the butter and icing sugar until light and fluffy, about 3 minutes. Add the vanilla bean paste (or extract) and continue beating until well combined.
- In a separate bowl, sift the flour, cornstarch, and salt. Add the dry ingredients to the butter mixture and mix until blended and soft.
- Spoon the dough into a piping bag fitted with a large star tip (or use a cookie press). Pipe cookies about 1 ½-inches across onto the prepared baking trays, leaving an inch of space between each cookie.
- If you prefer flatter cookies that spread, bake them right away. For cookies that hold their shape and have a slightly taller profile, chill the piped unbaked cookies in the refrigerator for 15 minutes before baking.
- Bake the cookies for 20 to 25 minutes, or until they just begin to lightly brown on the bottom. Allow the cookies to cool on the trays before transferring them to an airtight container for storage.
- The cookies will stay fresh for up to a week.
NOTES:
- Use high-quality butter for the best flavor and texture in the shortbread.
- Vanilla bean paste is recommended for a more intense vanilla flavor, but vanilla extract can be used as a substitute.
- Keep an eye on the cookies while baking, as they should only lightly brown on the bottom. Overbaking can result in dry and crumbly cookies.
- These shortbread cookies can be enjoyed on their own or paired with tea, coffee, or your favorite beverage.
