Vanilla Bean Shortbread Cookies (Salted Dark Chocolate Pecan On Top Option too!)
Vanilla Bean Shortbread Cookies are rich and buttery, vanilla bean infused melt-in-your-mouth cookies. You can have these as is, which are most delicious and/or you can have them dipped in sinfully Salted Dark Chocolate with a sprinkling of pecans.
Calories:
Ingredients
- 2 sticks butter 1 cup, softened
- 2 teaspoons vanilla extract
- 2 teaspoons vanilla bean paste
- ½ cup powdered sugar
- ½ teaspoon salt
- 2 cups all purpose flour - minus 2 tablespoons
Salted Dark Chocolate Pecan Topping
- 1 cup dark chocolate chips
- 1 teaspoon butter
- ½ cup pecans chopped
Instructions
- Preheat oven to 350°.
- Using a mixer, cream butter, vanilla extract, vanilla bean paste, salt and confectioners sugar in a large bowl.
- Add in flour and continue to mix until a soft dough forms, the mix will be dry and crumbly at first but will come together. I usually stop mixing half way through and start using my hands to work the dough together.
- Tear off a large piece of parchment paper and scoop dough on to the parchment paper and make a log using the parchment paper to roll it up about 10 inches or so and then twist the ends of the parchment paper. Place in fridge for 30 minutes.
- Take cookie dough out of fridge and slice 1/4 to 1/3 inch and if you want you can roll the cookie edges in a sanding sugar if you wish.
- Bake on a parchment-lined baking sheet for 18-20 minutes or until edges are a golden brown and transfer to a cooling rack to cool completely.
- Once cookies have cooled, I place baked cookies in fridge for 10 minutes before dipping in chocolate.
Salted Dark Chocolate Pecan Topping
- Melt chocolate and butter in microwave in microwavable bowl for 30 seconds, stir, repeat again 2 more times.
- Dip tops of cookies or sides of cookies in melted chocolate, Sprinkle some sea salt on top of the chocolate and then sprinkle pecan bits and place on parchment paper.
- Let cookies set, or place in fridge for faster setup for 5 minutes.
Notes
If you want rolled cookies:
Roll out dough on a lightly floured surface until it's 1/4 to 1/3 inch thick.
Cut out cookies using a 2 in round cookie cutter. Other options:
Use white chocolate or milk chocolate and use sprinkles to make them festive!
Roll out dough on a lightly floured surface until it's 1/4 to 1/3 inch thick.
Cut out cookies using a 2 in round cookie cutter. Other options:
Use white chocolate or milk chocolate and use sprinkles to make them festive!