Vanilla Sugary Shortbread Cookies

Preheat the oven to 325ºF.

In the bowl of your stand mixer, use the paddle attachment to beat together the butter and powdered sugar until light and fluffy. Add the ice water and vanilla bean paste. (Note: If you don’t have vanilla bean paste, substitute 2 teaspoons vanilla extract for the ice water and vanilla bean paste.) Mix well. With the mixer on low, slowly add the flour and mix until incorporated. Do not over mix.

On a lightly floured surface, using half the dough at a time, roll the dough to 1/4″ thickness. Cut into desired shapes, but ensure that you cut as close together as possible. (The dough can be re-rolled once, but will become tough.) Place the cut cookies on parchment-lined baking sheets.

Bake for 13 – 15 minutes until the edges are lightly browned. Remove the tray from the oven and place on a wire rack. Use a fine mesh sieve to generously sprinkle with granulated sugar immediately, while the cookies are still warm. Allow the cookies to cool before gently shaking off the excess sugar.

Recipe adapted from Butter Baked Goods.