Vanilla shortbread are simple, quick to make, and super delicious cookies. This recipe is perfect for making with our kids because they are simple and fun, and we can make them in different shapes. Teaching our children that homemade is more genuine is a great gift we give them.
Their scent and goodness take me back to my childhood memories, when my mom let me play in the kitchen, and the great joy I felt creating something with my own hands.
They are perfect for breakfast, with coffee, or with a white tea. However, let’s pace ourselves because they are addictive.
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 40 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Energy 499.08 (Kcal)
- Carbohydrates 55.11 (g) of which sugars 12.02 (g)
- Proteins 8.84 (g)
- Fat 28.33 (g) of which saturated 17.77 (g)of which unsaturated 10.60 (g)
- Fibers 2.08 (g)
- Sodium 498.34 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Vanilla Shortbread
- 2 cups all-purpose flour (+ a few pinches for the work surface)
- 2/3 cup butter
- 2/3 cup sugar
- 1 egg (1 whole egg)
- 1 pinch salt
- 1 vanilla bean (seeds)
- (powdered sugar for decoration)
Tools
- cookie cutter for Shortbread
Preparation of Vanilla Shortbread
I place the flour on the work surface in a mound and make a well in the center where I add the sugar, egg, butter, seeds from a vanilla bean, and a pinch of salt. I mix quickly to form a classic smooth and homogeneous dough ball. I place it between two sheets of parchment paper to rest in the refrigerator for about thirty minutes. Then I roll it out to a thickness of 1/2 inch. Using a cookie cutter, I create my shortbread cookies. I place them on a baking tray lined with parchment paper and bake them for 20 minutes at 350°F until they are lightly golden. Once baked, I remove them from the oven and, once cooled, sprinkle them with powdered sugar.
Storage
Vanilla shortbread can be easily stored in a tin box. I collect tin boxes and have many at home, and when I prepare cookies or wine rings for friends, I like to bring them in one of my boxes and often leave them as my gift!🌈🐾
I purchased the cookie cutter on Amazon; there are many different shapes. If you’re interested, you can find it HERE
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