Description
So rich and subtly sweet, these vanilla shortbread cookies make the coziest treats for anything from berry sorbet to a warm cup of scented hazelnut coffee.
Ingredients
Scale
- 1 stick unsalted butter at room temperature
- 1/4 cup sugar
- 1/2 vanilla bean
- 2 egg yolks
- 1 cup millet flour1
- 2 cup sweet rice flour (Snippet’s Note: I used 1 1/2 cup of regular flour in my recipe instead of the millet & rice flours)
- 2 tablespoons to 1/4 cup milk (optional)
Instructions
- In the bowl of stand mixer fitted with the paddle attachment, whip the butter and egg yolks together on medium speed until creamy looking.
- Split the vanilla bean in half and scrape the seeds with the back of a knife and add to the butter and sugar mixture.
- Mix for 10 seconds.
- Add the millet and sweet rice flour with the mixer still on low speed.
- If the mixture feels too crumbly add a little bit of milk to obtain a smooth but not too wet dough. Start with one tablespoon at a time.Gather the dough into a bowl and refrigerate for about 2 hours.
- When ready to bake, turn the oven to 350?F and position a rack in the middle.
- Roll the dough in between 2 sheets of parchment paper and roll to about 1/4 to 1/8-inch thick.
- Cut cookies out in the dough and place them on a parchment lined baking sheet.
- Bake for 10-12 minutes or until golden.
- Prep Time: 15 mins
- Cook Time: 12 mins