I have made the decision that shortbread cookies just aren’t my cup of tea. Sure… they are meant to be a little ‘vanilla,’ and normally I would be all over that… But cookies are the one thing I feel should be chocolate. Or contain chocolate. Maybe dipped. But just plain ol’ vanilla?!?
Having said that… everyone else around me thinks I’m crazy. These little gems were the hit of the week with my sister and son. They really love them frozen.
Weird. I know.
- 1 C. butter
- 1/2 C. sugar
- 3/4 t. vanilla bean paste
- 2-1/2 C. Flour
- Cream the butter and sugar until nice and fluffy. Add the vanilla bean paste and flour until combined. Chill for at least an hour, or overnight.
- Preheat your oven to 350 degrees. Line two cookie sheets with parchment paper.
- Using a tablespoon, plop rounded scoop full onto your cookie sheet. Slightly flatten with the bottom of a glass. Bake for 8-10 minutes or until lightly brown on the bottom.
Recipe only slightly adapted from All Recipes
The original recipe says that you will get 2 dozen cookies. I halved and adjusted it and still got three dozen. So this recipe is great if you are cooking for a crowd!
It is also easily adaptable! Toss in some lemon zest for a nice citrus kick… or maybe dip them in chocolate for an elegant look.
What is your favorite cookie?