Ingredients for Vanilla Bean Shortbread
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1/4 cup canola oil
- 1 cup granulated sugar
- 1 vanilla bean, scraped (seeds only)
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How to Make Vanilla Bean Shortbread
- Spoon 2 cups all-purpose flour into dry measuring cups, leveling with a knife.
- Whisk together 2 cups flour, 1/4 cup cornstarch, and 1/2 teaspoon salt in a large bowl.
- In a medium bowl, beat 1 cup (2 sticks) unsalted butter with an electric mixer at medium speed for 2 minutes, or until light and fluffy.
- Add 1/4 cup vegetable oil and beat at medium speed for 3 minutes, until well blended.
- Gradually add 1 cup granulated sugar, beating well after each addition.
- Scrape the seeds from 1 vanilla bean and add them to the butter mixture. Discard the bean pod.
- Gradually add the dry ingredients to the wet ingredients, beating at low speed until just combined. Do not overmix.
- Press a sheet of plastic wrap onto the dough, and then press the dough into an even thickness in a prepared baking pan (approx 9x13 inch).
- Bake at 350°F (175°C) for 30 minutes, or until the edges are lightly golden brown.
- Let cool in the pan for 5 minutes on a wire rack.
- Carefully lift the shortbread from the pan and cut into 32 squares.
- Cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
12g
Fat
10g
Carbs
3g
