Vanilla Butter Shortbread
Classic vanilla pod-infused butter shortbread boasts a crisp, crumbly texture and bright, distinct notes of vanilla and orange peel.
Ingredients
vanilla pod (plump, split to scrape seeds)
1
all-purpose flour
1 cup
cornstarch
½cup
salt
¼tsp
caster sugar
½cup
orange zest (finely grated)
½tsp
unsalted butter (cold, cut into ½-inch cubes)
¾cup（1½）
coarse sugar (for sprinkling)
2 tsp
Instructions
1
Preheat oven and prepare molds
Place the oven rack in the lower third of the oven, preheat to 300°F. Prepare two 7½-inch fluted tart molds with removable bottoms, or two 9-inch glass pie pans.
2
Scrape vanilla seeds
Use a vegetable peeler to split the vanilla pod lengthwise. Scrape the tiny vanilla seeds into a small bowl; discard the pod shell and set the vanilla seeds aside.
3
Make the dough
Add the flour, cornstarch, and salt to a food processor, pulse to combine. Add the sugar, vanilla seeds, and orange zest, pulse a few times to mix. Sprinkle the cold butter cubes over the flour mixture, pulse 6 to 7 times, then blend for 6 seconds, or until the mixture forms fine crumbs. Blend for an additional 5 to 7 seconds, until the crumbs hold together when pressed by hand.
4
Press into molds and bake
Press the dough evenly and firmly into the tart molds (if using pie pans, only press into the bottom, do not press up the sides). Use the back of a fork to crimp the edges of each mold, then sprinkle with coarse sugar. Bake for 40 to 45 minutes, until creamy beige in color; do not let it brown. Place on a wire rack to cool for 15 minutes.
5
Cut and cool completely
If using tart molds, remove the outer edges. While still warm, cut each slab into 12 wedges. Transfer the wedges to the wire rack to cool completely.
