Vanilla Bean Shortbread

Heat oven to 350 degrees F and line a large baking sheet with parchment paper or a Silpat liner.

In a small bowl, sift the flour and salt together. Set aside.

In the bowl of a stand mixer, fitted with a paddle attachment, cream the butter and sugar for several minutes until light and fluffy. Add the seeds from the inside of the vanilla bean and mix until combined. Add the flour/salt mixture in slowly; I added it in a couple of batches, and mix until fully incorporated.

Lay out a large piece of plastic wrap. Turn the dough out onto the plastic and wrap the dough. Roll into a log, about 2 inches in diameter, and refrigerate for 30 minutes.

After 30 minutes, remove the log from the refrigerator and slice into 1/4-inch slices. Place on the baking sheet with about 1/4-inch between each cookie. Bake for 11-12 minutes or until the edges just start to brown.

Remove from oven and cool on a wire rack.

Cassie’s Notes:
If you do not have vanilla beans, substitute with 1 1/2 teaspoons pure vanilla extract.

Variations:
Before turning the dough out onto the plastic wrap, mix in:
– 1/2 cup dried cranberries and 1 teaspoon almond extract (I tried this. It’s a great combination!)
– 1/2 cup chopped pecans and 1 teaspoon maple extract.
– 1/2 cup white chocolate chips and 1 teaspoon pumpkin pie spice.
– Or any other combination that your heart desires!