Friday, May 29, 2009

Vanilla Bean Shortbread

I threw these shortbread cookies together one day right after dinner because everyone was begging for some dessert and I knew they would be ready fast. After I started mixing the ingredients together, I realized that I was out of canola oil and all I had was olive oil. I figured it wouldn't matter and went ahead and finished the cookies.
I have decided that I really like baking shortbread cookies in a 9x13-inch pan and then cutting them after they are done baking. They look better and it makes the process really easy.
I wasn't expecting anything great from these because they seemed so simple, but they were really good! My kids loved them. I think I will probably make them again when I need a quick and simple treat.

Hopefully I will be near a computer soon and I can tell you if we made it to our new living destination!


Vanilla Bean Shortbread from Cooking Light
"This half-oil, half-butter version yields a crisper, more delicate cookie," says Cooking Light Advisory Panelist Greg Drescher of the Culinary Institute of America.
Make up to five days in advance, and store in an airtight container.
Cooking spray
9 ounces all-purpose flour (about 2 cups)
1/4 cup cornstarch
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup canola oil (I used olive oil)
1/2 cup sugar
1 vanilla bean, split lengthwise
1. Preheat oven to 350°.
2. Line bottom and sides of a 13 x 9–inch baking pan with foil; coat foil with cooking spray, and set aside.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornstarch, and salt in a large bowl; stir with a whisk.
4. Place butter in a medium bowl; beat with a mixer at medium speed 2 minutes or until light and fluffy. Add oil; beat with a mixer at medium speed 3 minutes or until well blended. Gradually add sugar, beating well. Scrape seeds from vanilla bean, and add seeds to butter mixture; discard bean. Add flour mixture, beating at low speed just until blended. Spoon dough into prepared pan. Place a sheet of heavy-duty plastic wrap over dough; press to an even thickness. Discard plastic wrap. Bake at 350° for 30 minutes or until edges are lightly browned. Cool in pan 5 minutes on a wire rack; cut into 32 pieces. Carefully lift foil from pan; cool squares completely on a wire rack.
Coming Tomorrow- Brownies with Mint Buttercream and Chocolate Glaze

12 comments:

Amy I. said...

I made these recently too (http://tinyurl.com/ls4toa)! They were a big hit. Glad the olive oil worked out in a pinch, that's good to know for the future.

Marie said...

HOpe your move is going well Mary Ann! These cookies look great! I have never thought of using oil in a shortbread cookie, but it makes sense!

Barbara Bakes said...

I'm surprised this is a Cooking Light recipe. It sounds to good to be true! Looks yummy! Hope your travel is going well.

Mommy Gourmet said...

I love shortbread and these are clearly very healthy...they are from cooking light :) No really...it does make you feel better about downing the whole pan huh!!

Prudy said...

I hope we find out if you are safe in GA soon. I want to try these. I have the page dog eared in the mag.

Sara said...

great idea to bake them in a 9x13. I am going to do that from now on. I hate shaping and baking off tons of cookies, does that make me a bad food blogger?

Cathy said...

These look really delicious, and I have a vanilla bean that is just begging to be used! I will definitely make these. Hope your move is going well - I know you will be happy to get settled!

Tracey said...

Yum, those look fantastic! I love vanilla bean desserts - those little flecks are so pretty!

pinkstripes said...

Yum. Anything vanilla bean is good.

jillbert said...

I saved that page from Cooking Light, so I'm happy to hear that they are good. Yours look just like the ones in the magazine!

farah said...

These look great. I'm going to make them today :)

BigSis said...

These look amazing, and I'm a sucker for any kind of shortbread. Thanks for the great vanilla bean version!