Whole Vanilla Bean Cookies
These delicate vanilla rye shortbread cookies are a delightful balance of sweetness and warmth. The rich, buttery dough is infused with real vanilla bean and a hint of salt, creating a depth of flavor that will leave your kitchen smelling heavenly. Each bite offers a satisfying crunch, making them the perfect treat to enjoy with a cup of tea or coffee.
— Constant Cookbook
Ingredients
- 1/2 cup+ / 2.5 oz /70 g powdered sugar
- scant 1/4 cup / 1 1/2 oz / 45 g granulated sugar
- 1 pliable vanilla bean, cut into segments, ends trimmed if tough
- 1/4 teaspoon fine grain sea salt
- 8 tablespoons / 4 oz / 115 g unsalted butter, room temperature, cut into chunks
- 1/2 teaspoon vanilla extract
- 1/2 cup / 2 oz / 55g rye flour
- 1/2 cup / 2.5 oz / 70 g all-purpose flour
- a touch of sugar/salt for topping
Instructions
- Place the sugars in a food processor along with the vanilla bean segments. Pulse for a couple minutes, until the bean is really broken down, then pulse in the salt. Add the butter and vanilla extract and pulse until combined, check to be sure there aren't any big vanilla bean chunks, pulse a bit more if so, the butter should be creamy and light at this point. Add the flours and pulse until the dough comes together into a ball, 5 - 10 seconds.
- Because this dough is on the sticky side, place it in the middle of a large piece of parchment paper, then cover it with a second piece of parchment paper. Roll out the dough until it is 1/4-inch thick. Refrigerate the dough for at least 30 minutes or until well chilled. Heat the oven at this point to 350F / 175C while the dough is chilling.
- Stamp out cookies with a cookie cutter, and arrange an inch apart on parchment lined baking sheets. Sprinkle each cookie with bit of sugar, and a hint of salt if you like (be carefull not to use too much salt). Repeat with the remaining dough, which you can gather and roll out from the scraps. Chill (well) again in the fridge or freezer - particularly if your dough has warmed up. This will help prevent spreading. Bake in the top and bottom-thirds of the oven for 10 - 15 min, or until golden. Remove from the oven, let cool for a few minutes, then transfer to a cooling rack.
Cook Time
15M
Prep Time
PT45M
Yield
Makes about 2 dozen small cookies.
Nutrition
- Calories: 61 kcal
- Carbohydrate Content: 9 g
- Protein Content: 1 g
- Fat Content: 3 g
- Sugar Content: 5 g
- Serving Size: 1 serving
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