Vanilla Bean Bourbon Shortbread
- 3 ½ cups Kroger all-purpose flour
- ¼ teaspoon salt
- 1 ½ cups Kroger unsalted butter, softened and cut into chunks
- ½ cup Kroger powdered sugar
- ½ cup Kroger granulated sugar
- 1 ½ teaspoons Kroger pure vanilla extract
- 2 vanilla beans from 1 jar Private Selection vanilla beans, seeds scraped out
- 3 tablespoons real Kentucky bourbon (such as Maker’s Mark)
- Private Selection raw turbinado sugar
- Whisk flour and salt together in a medium bowl and set aside.
- In a large bowl of electric mixer, cream butter, powdered sugar and granulated sugar together until thoroughly blended, nearly smooth and light and fluffy.
- Add vanilla extract, vanilla bean seeds and bourbon to bowl and blend on medium speed until combined. Gradually add flour mixture, blending on low, just until it’s incorporated, dough starts to come together and move away from sides of bowl. Shape dough in a ball by hand, then pat slightly into a disk shape. Wrap in plastic wrap and refrigerate 2 hours.
- Heat oven to 350°F. Roll out half of dough to about ½-inch thickness. Leave other half in refrigerator.
- Cut into small shapes with favorite cookie cutters, preferably circles or squares or shapes that don’t have a lot of pointy edges (the edges may overbrown.)
- Place cookies on ungreased baking sheets about an inch apart and sprinkle with raw sugar. Bake just until the edges start to brown, about 11 minutes. Leave on cookie sheet 2 minutes, then remove cookies to wire cooking racks.
- Store cookies in tightly covered containers.
Makes about 65 – 72 cookies.
Recipe by culinary dietitian & nutritionist Kim Galeaz, RDN CD