Vanilla Bean Shortbread Cookies (Salted Dark Chocolate Pecan On Top Option too!)

Both of these recipes are wonderful for the holidays and shortbread cookies are the perfect cookie for shipping.  The sandy, crumbly texture has been already dried out, so shortbread cookies will be as good on day 5 as they were fresh out of the oven. Pretty cool huh? 🙂

In general, the word “short” when used in cooking, applies to something with a high butter or fat content and a crumbling texture. Hence shortbread = buttery sweet biscuit.  Wonderful with tea or coffee.

My husband told me, not too long ago, to “Stick to Baking”. Of course, rightfully so, after my horribly failed attempt to assemble a wooden filing cabinet together on my own, as a personal challenge to myself. 

You would never know it was a filing cabinet by looking at it and it was supposed to look beautiful once assembled, according to the picture. Supposed too!!  I started at 7:00 pm and still wasn’t done at 10:30 p.m. and I was pretty much delirious, frustrated  and mad by that time…I needed these shortbread cookies or mass amounts of liquor!!  I went for the cookies…

Ingredients

• 2 sticks butter 1 cup, softened
• 2 teaspoons vanilla extract
• 2 teaspoons vanilla bean paste
• ½ cup powdered sugar
• 1/2 teaspoon salt
• 2 cups all purpose flour - minus 2 tablespoons
• Salted Dark Chocolate Pecan Topping
• 1 cup dark chocolate chips
• 1 teaspoon butter
• 1/2 cup pecans chopped

Instructions

1. Preheat oven to 350­°.
2. Using a mixer, cream butter, vanilla extract, vanilla bean paste, salt and confectioners sugar in a large bowl.
3. .......................................

for full instruction please see : www.thebakingchocolatess.com/

Share this post