Vanilla Bean Shortbread Cookies

I am a cooking making machine for all of our pleasure!  Earlier this week I made an Orange Cardamon version of these that are super special and delicious!  You could certainly make half of those and half of these, just split the recipe and enjoy both flavors.  Or make both and have about 100 cookies, which is not too bad if you are sharing.

TIP:  Another awesome recipe that you make until the end, and freeze in a ziplock bag unbaked uncut dough log for up to three months.  Anytime you need cookies, remove from freezer, cut into cookies, place on parchment lined baking sheet and bake for 18-20 minutes at 350 degrees.

Adapted from Rustic Fruit Desserts

Vanilla Bean Shortbread Cookies

Makes about 48 cookies

Ingredients:

3 3/4 all purpose flour

1/2 cup rice flour

3/4 teaspoon sea salt

1/3 cup sugar plus 1/2 cup set aside for rolling, I use organic sugar cane for both

1/2 vanilla bean, scrape the seeds out

2 cups room temperature unsalted room temperature butter

1 1/4 cup unsifted confectioner’s sugar

2 teaspoon vanilla extract

1 egg white beaten

Method:

1.  Place flour, rice flour, and salt in a bowl, whisk.  Mix the 1/3 cup sugar and vanilla bean in bowl of a stand mixer with paddle attachment or bowl with hand mixer.  Add the butter, and confectioner sugar mix on medium for 2 minutes.  Fluffy, but not light and fluffy.  Add the vanilla extract, mix.  In two additions add the flours on low, scrape sides between additions.  Mix until just combined, do not over mix.

2.  Place mixture counter.  Divide into two pieces and place each piece on parchment paper.  Using the parchment paper folded over the dough, roll back and forth, make 12 inch logs with each piece.  Place in fridge for 2 hours covered with the parchment paper.

PREHEAT OVEN TO 350 DEGREES

3.  Coat the logs with beaten egg whites, then roll each log in the 1/2 cup sugar.  Slice 1/2 inch thick cookies, and place on a parchment lines baking sheet.  Bake 18-20 minutes.  Allow to cool on a cooling rack before enjoying.  Store in an airtight container for up to a week.

TIP:  Another awesome recipe that you make until the end, and freeze in a ziplock bag unbaked uncut dough log for up to three months.  Anytime you need cookies, remove from freezer, cut into cookies, place on parchment lined baking sheet and bake for 18-20 minutes at 350 degrees.