Vanilla Bean Glazed Shortbread Cookies – Recipe! Image 1
Cookies, Holiday Food, Laugh, Love

Vanilla Bean Glazed Shortbread Cookies – Recipe!

Print Friendly, PDF & Email

I love shortbread cookies, especially at Christmastime.  As a kid, my Poppy (grandfather), would buy those large red tins of Danish shortbread that were stacked with individual buttery cookies inside cupcake liners.  When I opened the tin, a waft of butter would hit my nose with pure delight, anticipating that crunchy, melt-in-my-mouth sensation that was about to happen.

Over the years, our good family friends shared their homemade shortbread cookies with us around the holidays, a recipe originally created by their grandparents in Maine.  The coloring of these shortbread cookies was much lighter and they had the most delicate crumb of any cookie I’ve ever eaten – what a treat.

I have tried several recipes of my own over the years, but this classic shortbread dipped in a vanilla bean glaze has to be a favorite of mine.  The edges are crispy and you can smell the butter as you bring it closer to your mouth.  I just love the tender crumb and it almost breaks apart before you even eat it – now that’s a good cookie.

Vanilla Bean Glazed Shortbread Cookies – Recipe! Image 2

Ingredients

Cookies

8 ounces butter, softened

1/2 cup powdered sugar

1 teaspoon vanilla paste

1 3/4 cups all-purpose flour

1/4 cornstarch

Vanilla Bean Glaze

1 1/2 cups powdered sugar

3 tablespoons half & half

2 teaspoons vanilla paste

sprinkles for the top, optional

(Makes about 30)

Vanilla Bean Glazed Shortbread Cookies – Recipe! Image 3

Vanilla Bean Glazed Shortbread Cookies – Recipe! Image 4

Vanilla Bean Glazed Shortbread Cookies – Recipe! Image 5

To Prepare:

  1. In a stand mixer or large bowl, mix butter and sugar on medium speed for 3 minutes, scrape down sides of bowl.  Add vanilla paste and continue to mix for 2 minutes.  Add flour and cornstarch and mix on low for 1 minute, until just combined.  Remove and place on plastic wrap.  Press into a disc shape and refrigerate for at least 1 hour, up to overnight.
  2. Preheat oven to 350 degrees.  Remove dough from refrigerator and let rest for 20 minutes, or until soft enough to roll out.  Roll out dough onto lightly floured- dusted counter and cut out into 3-inch squares or circles.  Place cookies on sheet pan and place in refrigerator for 10 minutes before baking.
  3. Bake for 12-14 minutes or until edges just begin to turn light brown.  Remove and let cool completely.
  4. In a medium bowl, whisk together all Glaze ingredients.  Dip each cookie top into glaze and place on a wire rack.  Continue to dip all cookies.  Top with sprinkles, if desired.  Place in refrigerator to set up before serving.  Enjoy!

 

Previous Post Next Post

You Might Also Like

No Comments

    Leave a Reply