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

Vanilla Bean Glazed Shortbread Cookies – Recipe!

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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



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!


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