Vanilla Shortbread
Makes 12 servings
  • ¾ cup unsalted butter, softened
  • ¼ cup plus 2 teaspoons sugar, divided
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved Pinch salt
  • 1¾ cups all-purpose flour
  1. Preheat oven to 325°. Line a baking sheet with parchment paper
  2. In a large bowl, beat butter, ¼ cup sugar, vanilla bean seeds, and salt with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add flour, and beat until combined.
  3. Roll dough ¼ inch thick on prepared pan. Using a sharp knife, score dough into 2x½-inch cookies. Sprinkle dough with remaining 2 teaspoons sugar.
  4. Bake until lightly browned, 12 to 15 minutes, rotating pan halfway through baking. Score cookies again after baking.
Recipe by Southern Cast Iron at