Vanilla Bean Shortbread Cookies
Yield 12 Servings
Prep Time 15 Minutes
Total Time 40 Minutes
- ½ cup butter (1 stick) room temperature
- 1/3 cup Nate’s pure honey
- 1 Tbsp vanilla
- ½ Tbsp fine sea or table salt
- 1 ¼ cup all-purpose flour
- ¼ cup corn starch
Line the bottom of an 8 x 8 square metal pan with a square of parchment paper. In a stand mixer fitted with the whisk attachment, whip the butter, honey, vanilla and salt until light and fluffy – about 5 minutes. Meanwhile, sift the flour and corn starch together in a medium bowl.
Remove the bowl containing the butter mixture from the stand, and add the flour mixture. Mix using your hand or a spoon just until there are no dry spots left. Transfer the dough to the prepared pan. Dampen your hands slightly with water, and press the dough into an even layer across the bottom of the pan.
Using the tip of a sharp knife, score the dough into 12 bars. Prick each bar a few times with a fork. Cover and place in the fridge for at least 2 hours and up to 2 days.
When ready to bake, preheat oven to 300°F. Bake uncovered for 25 minutes or until the edges turn slightly golden brown.
While still hot, cut the bars along the scored lines, then allow to cool before removing from the pan.