Once the tryptophan induced coma from turkey day subsides, December seems to be a month long celebration to honor the endless possibilities of the cookie. Pinwheels, snickerdoodles, peanut butter kisses, gingerbread… Oh my! I’m not complaining, quite the opposite, I’m embracing and indulging. Even though there are so many great cookie options out there, I’m a big fan of simplicity.
One of my favorite cookies to make during the holidays are vanilla shortbread cookies. Some years ago, after an incredible experience dining at the French Laundry, they sent us home with a small silver box filled with perfect rectangular shaped shortbread cookies dusted with just a hint of sugar. They crumble delicately while melting in your mouth with each bite, and they have just the right hint of sweetness. I was searching through my Ad Hoc at Home cookbook and found the recipe for those very same shortbread cookies, whoot! You bet I immediately scavenged through my fridge and pantry to see if I could quickly make a batch. With only 4 ingredients, these are the easiest and tastiest vanilla shortbread cookies you will ever find!
This recipe is perfect for making sturdy cut-out cookies because the dough holds its shape very well after baking, so your precision cut gingerbread people don’t end up looking like stretched out Oompa Loompas! I like to use a fluted round cutter 
The real secret ingredient that makes these cookies taste so wonderful is using vanilla paste, it really makes the flavor pop and lasts longer with each bite. Using vanilla extract is totally okay, I just love seeing the little speckles of real vanilla bean on the surface of each cookie.
I can’t stop eating these delicious cookies, they are a wonderful treat or gift for those lucky loved ones! If you are looking for more holiday cookies, try my hot chocolate chili cookie for a rich and spicy surprise, beautiful and crispy french palmier cookies, or spiced persimmon cookies for a seasonal flavor.
TIP: What is Vanilla Bean Paste?
Vanilla bean paste is a great alternative to using whole vanilla beans (which are much more expensive). It combines vanilla extract and real vanilla seeds from the pod. The vanilla extract and seeds are combined with sugar, water and gum tragacanth (a thickener) to create a thick molasses like paste. Because the flavors are more concentrated, you can add more vanilla without thinning or diluting sauces and batters. For the vanilla shortbread cookie, you also get beautiful vanilla seed speckles on the surface. To use vanilla bean paste, it’s a 1:1 replacement for vanilla extract or you can replace one tablespoon vanilla paste for one whole vanilla bean.
Print
Vanilla Shortbread Cookies
Author: Jessica Gavin
Prep time:
1 hour
Cook time:
15 mins
Total time:
1 hour 15 mins
Serves: 30
A delicious and simple vanilla shortbread cookies recipe made with only four ingredients! The perfect holiday cookie recipe to share with friends and family or give as a gift.
Ingredients
14 tablespoons (7 ounces) unsalted butter, at room temperature
½ cup granulated sugar, plus extra for sprinkling
1 teaspoon vanilla paste or pure vanilla extract
2 cups plus 3 tablespoons all-purpose flour
Directions
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 for about 3 minutes until light and creamy. 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 ½ to ¾ inch thick. Refrigerate dough for 30 minutes. This dough can be refrigerated for up to 5 days or frozen up to 2 weeks; defrost frozen dough overnight in the refrigerator.
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 ¼ 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 350°F. 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 hallway through baking, until crisp and light golden brown. Remove the sheets from the oven and cool for 2 to 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 7 days.
3.2.2925
Recipe Adapted from: Ad Hoc at Home, Thomas Keller
The post Vanilla Shortbread Cookies appeared first on Jessica Gavin.