Delight in these buttery, melt-in-your-mouth vanilla bean shortbread cookies, perfect for any occasion. Infused with the rich flavor of real vanilla bean, these cookies are simple to make and irresistibly delicious.
1 cup unsalted butter, softened
3/4 cup powdered sugar, sifted
1 vanilla bean pod, split and seeds scraped
2 cups all-purpose flour
1/4 teaspoon salt
Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
In a large mixing bowl, cream the softened unsalted butter and sifted powdered sugar together using an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add the scraped seeds from the vanilla bean pod to the butter and sugar mixture. Mix until evenly incorporated.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the flour mixture to the butter mixture, mixing on low speed until the dough just comes together. Do not overmix.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together into a smooth ball.
Roll the dough out to about 1/4 inch (6 mm) thickness.
Using a cookie cutter or a knife, cut the dough into desired shapes and place them about 1 inch apart on the prepared baking sheet.
Bake in the preheated oven for 22 to 25 minutes, or until the edges are lightly golden.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.