Vanilla Bean Shortbread Cookies with Vanilla Bean Glaze
Decadent shortbread is studded with vanilla bean caviar and topped with a vanilla bean glaze as a Christmastime treat. These Vanilla Bean Shortbread Cookies with a Vanilla Bean Glaze cookies taste like the holidays in a single bite!
Servings 36 cookies
Calories 90kcal
Ingredients
Vanilla Bean Shortbread Cookies
- 1 cup unsalted butter (2 sticks), softened
- ½ cup granulated sugar
- 1 vanilla bean split (use about ¾ the caviar, leaving some for the glaze)
- 2 teaspoons pure vanilla extract
- ¼ cup milk (skim or non-dairy OK)
- 2 cups all-purpose flour
- ¼ teaspoon kosher salt
Vanilla Bean Glaze
- ½ cup powdered sugar
- ¼ vanilla bean (from above)
- ½ teaspoon pure vanilla extract
- 1 tablespoon milk (skim or non-dairy OK)
Instructions
- Cream together the softened butter and sugar until light and fluffy using a hand (or stand) mixer in a large bowl.
- Add the caviar from the split vanilla bean, vanilla extract and milk. Blend with the butter and sugar mixture until smooth and well incorporated.
- Sift together the flour and salt, then add to the wet ingredients, mixing until the batter just comes together. (Mine was a little bit crumbly, and that's OK. To check and make sure that yours will form into balls for the next step, just grab a little piece of the dough and press it together in your hand. If it forms a ball without falling apart, you're good to go. If it doesn't, add an additional tablespoon of milk until it does this.)
- Cover with plastic wrap and let chill in the refrigerator for at least an hour.
- While the dough chills, make the glaze.
- Combine the powdered sugar, the rest of the caviar from the vanilla bean, the vanilla extract and milk in a smaller bowl and whisk until smooth. Set aside.
- Once your dough has finished chilling, preheat the oven to 350°F. Line a rimmed sheet pan with parchment paper and set aside.
- Scoop out 1" rounds of the dough and place them in a single layer on the baking sheet. Be sure to give these cookies a little space between themselves so they can spread as they bake. Use a fork to flatten the tops of the cookies and make criss-cross marks, as shown in the images above.
- Bake the cookies for 15-20 minutes (or until slightly browned and crisp).
- Let cool on a wire rack, then drizzle with the glaze and enjoy!
Nutrition
Serving: 1 cookie | Calories: 90kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 18mg | Potassium: 13mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 161IU | Calcium: 5mg | Iron: 0.3mg
