Food: Vanilla Bean Shortbread

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Loyal EAD Living readers may remember a couple months ago when A. posted a fun spring crafting pay-it-forward activity.  She generously offered to make a special surprise for the first 5 people who responded (she sent this wonderful lemonade scrub), on the condition that we do the same for 5 others. I jumped at the opportunity since I get a huge thrill out of making things to give to other people.

I assembled my packages recently, and I’m excited to share what I made with you. The star of the package was homemade vanilla bean shortbread, which I selected for its durability in transportation and its yumminess. I also included some homemade blackberry jam made from fruit I picked last summer and a handwritten recipe card.

(Photo by me)

The shortbread is unfussy, versatile, and simple to make, even if you’re bakingly challenged. Plus, it’s fun to split and scrape a real live vanilla bean!  This recipe is ideal for a pot-luck dessert or packaged cutely and given as a shower favor.

I packaged everything up using these adorable (free! printable!) labels from Tart Workshop.  I hope the recipients liked their snacks!

(Source)

Vanilla Bean Shortbread

Adapted from Cooking Light
Makes 32 pieces

“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.

Ingredients:

Cooking spray
9 oz. all-purpose flour (about 2 c.)
1/4 c. cornstarch
1/4 tsp. salt
1/2 c. butter, softened
1/2 c. canola oil
1/2 c. 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 or bowl of a stand mixer; 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.