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
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5
- Sodium: 10
- Fat: 6
- Carbohydrates: 15
- Fiber: 1
- Protein: 2
- Cholesterol: 30