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Vaniila Shortbread Domes




Source of Recipe


Internet


List of Ingredients




1-1/2 cups all-purpose white flour
1/2 cup, plus 1 tablespoon, powdered sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into chunks
1 (2-1/2-to-3-inch-long) vanilla bean, split in half lengthwise (or increase vanilla extract to 2 teaspoons)
1-1/2 teaspoons vanilla extract
About 2 tablespoons powdered sugar, for topping (tossed with scraped vanilla bean for a few minutes, if desired)

Preheat oven to 325 F. Set out two baking sheets.

In a food processor, combine the flour, powdered sugar, cornstarch and salt. Process in on/off pulses to blend. Sprinkle the butter chunks over the flour mixture. Using a paring knife, scrape out all the pulp from the vanilla bean and add the pulp and the vanilla extract to the flour mixture.

Process in on/off pulses until the mixture is just evenly blended and smooth, stopping and stirring to redistribute the contents several times, if necessary. If the dough seems too soft to handle, let it stand for 5 to 10 minutes, or until firmed up slightly.

Shape portions of the dough into generous 1-inch balls with lightly greased hands, or scoop it into neat 1-inch balls with a small ice cream scoop. Place on the baking sheets, spacing about 2 inches apart.

Place the cookies on separate racks in the middle of the oven for 11 minutes; switch the position of the sheets and continue baking for 10 to 12 minutes more, or until the cookies are faintly colored on top and browned at the edges. Using a spatula, immediately transfer the cookies to wire racks. Let stand until completely cooled. Sift powdered sugar over the cookie tops; use a light to heavy hand, depending on the amount of sweetness desired.

Store in an airtight container for up to 1 week or freeze for up to 1 month. If freezing, dust the cookies with powdered sugar after they have completely thawed.

Yields about 24 (2-inch) cookies.



Recipe