A nice hot smooth cup of strong coffee and a handful of buttery shortbread cookies. I was roaming around the blogosphere the other day and settled on a berry sorbet. It looked like the perfect summer treat. The recipe that I found paired this beautiful sorbet with simple vanilla shortbread cookies.

Again, my love affair with the fresh vanilla bean continues. And, indeed, it is the wholesome ingredients in these delicate but rich little cookies that create such a wonderful treat.

The berry sorbet was unbelievably fruity and smooth but these little wafer shortbread cookies made the dessert complete. The next day, they made the perfect snack for my afternoon cup of coffee. When 3:00 in the afternoon rolls around and I am ready to slow down and have an afternoon treat, this is my ideal pick. These simple little cookies hold a buttery richness that pair so well with coffee or tea.

The crazy fun of 4th of July is behind us. Our festivities included mouth-watering barbecues, fresh berries, cakes, salt water taffy, juicy watermelons, and more treats than I care to recall! It’s time to reel in the calories and get back on the healthy side of eating.

I am, however, one to never skimp on good taste. These shortbread cookies are everything dainty, elegant, sweet, and so very thin. Just a few of these slender rich wafers in the late afternoon with a scented cup of hazelnut coffee can’t be too sinful. Can it? Quality versus quantity…right?

Well, just a few cookies perhaps…in between some salads and light soups…and more salads.

Vanilla Shortbread Cookies

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5 from 1 review

Author: Sarah Kenney
Total Time: 27 minutes
Yield: 20 cookies 1x

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Description

These vanilla shortbread cookies are rich, buttery, and delicately sweet, making them the perfect companion to a warm cup of coffee or a scoop of berry sorbet.

Ingredients

Units Scale

1 stick unsalted butter, at room temperature
1/4 cup sugar
1/2 vanilla bean
2 egg yolks
1 cup millet flour
1/2 cup sweet rice flour
1 1/2 cups regular flour (substitution for millet and sweet rice flour)

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, whip the butter and egg yolks together on medium speed until creamy and smooth.
Split the vanilla bean in half and scrape the seeds into the butter mixture. Mix until the vanilla is evenly distributed.
Gradually add the sugar to the mixture and continue to beat until light and fluffy.
If using millet and sweet rice flour, combine them in a separate bowl. Otherwise, use the regular flour as a substitute.
Slowly add the flour(s) to the butter mixture, mixing on low speed until just combined and a dough forms.
Roll the dough out on a lightly floured surface to about 1/4 inch thickness.
Cut the dough into desired shapes using cookie cutters and place them on the prepared baking sheet.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

These cookies pair wonderfully with coffee or tea, making them an ideal afternoon snack. For a gluten-free option, use the millet and sweet rice flour as originally intended. Store the cookies in an airtight container to maintain their crispness. If you prefer a stronger vanilla flavor, use a whole vanilla bean.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Cuisine: American