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Saturday, December 19, 2009

Mmmmmm Vanilla Shortbread.

For someone who claims to not be a baker...I sure have been doing a lot of baking lately. Maybe it's my new found love affair with yeast. Maybe it's the season. Or maybe I'm just turning over a new leaf. And you know what? Whatever the reason, I am just fine with it. More than fine with it, actually. While I still consider myself a much, MUCH better cook than baker, I'm thoroughly enjoying my foray into the flour arts! The only downfall...my pants are definitely a bit tighter as of late. I know, I know...exercise helps. But I am the master of excuses and I'm just far too busy to take the time to work out [she says, clearing her throat]. I figure, a couple more weeks and I'll be chillin' on the sweets sector of the baked goods, so it'll all even itself out then. Right? As far as fresh baked bread goes...no way, no how...am I ever giving that up. Never have, never will. But anyway, I digress. Back to talking about the fattening stuff. Cookies. Shortbread cookies. Vanilla Shortbread cookies to be exact. Gorgeously flecked with those little (worth their weight in gold) black seeds. One word. Meltinyourmouthdecadent.Vanilla Shortbread
from Forever Summer by Nigella Lawson

2/3 c. confectioners' sugar
1 3/4 c. AP flour
2/3 c. cornstarch
3/4 c. + 2 Tbs. very soft, unsalted butter
seeds from 1 vanilla bean
vanilla or other granulated sugar for sprinkling (or use decorating sugar like I did)

Preheat oven to 325° F.
Put the confectioners' sugar, flour and cornstarch into the bowl of a food processor fitted with the blade and give them a quick blitz (this saves you the sifting step). Add the seeds scraped from the vanilla bean and the butter. Process again until the soft mixture coheres and begins to form a ball, loosely clumping around the blade. Turn this out onto a jelly roll pan and press to form an even (as you can make it) layer, using fingers or the back of a spoon, or both. Can I just take this opportunity to ask what size, precisely, is a jelly roll pan? I googled it and found that a jelly roll pan is basically just a cookie sheet with sides. So, tell me Nigella, what size jelly roll pan should I use? Because...this dough does NOT fill my jelly roll pan. Hmmmm. No biggy, though...really. It's a pretty firm, press-in type dough, so I just sort of pressed and stopped about where I thought it looked right. Using the tip of a sharp knife (actually, I used a butter knife), cut the shortbread into fingers. Nigella makes 3 x 11 rows to equal 33...I made 3 x 5 rows to equal 15. Actually, I'll make them even smaller next time...because while delicious, they are rich and these were big fingers! Use the tines of a fork to make little holes in each marked-out biscuit; about 3 times diagonally. Bake for about 20-25 minutes, it will still be pale, but not doughy, and a tad golden around the edges. Remove pan from oven and let cool for 10 minutes or so, before removing, with a palette knife and your fingers, to a wire rack. Sprinkle with sugar and let cool completely before storing in a tightly lidded tin. These are simple and gorgeous...just look at the flecks of vanilla seeds! I bet they'd be superb if you dipped the end in a little chocolate, as well...but I seriously enjoy my shortbread as is. Totally worth the little pinch in the flesh of my waist...at least it seems that way while I'm eating one. This is my entry for the POTLUCK this week over at I Heart Cooking Clubs...won't you cook or bake up something by Nigella and join us?

IHCC
*Update 12/26/10: I am sharing this with the 12 Day of Bloggie-mas.

Would you like to comment?

  1. it is the season of shortbreads...and this one looks like up there with the best!

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  2. Holy Vanilla! This looks divine! And who doesn't love shortbread? This recipe is a keeper!

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  3. oh wow great shortbread even I am baking more, blogging does that to you!! oh and great idea for the vanilla bean!

    Rebecca

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  4. I want to squeeze this one onto my tray this year, how totally yummy.

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  5. You know I just realized that I haven't made any shortbread yet. i must remedy that asap!!But first i think I need to sample your to get me started. ;-D

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  6. Oh man...did you say vanilla bean seeds? and those flecks, at first I thought they were dirty specks on my 'puter screen...LOL.

    FYI..my jelly roll pan is a bit wider than a cookie sheet, but the same length. oh wait...but i have another cookie sheet and it's about the same but with sides. So maybe it depends on what you call (or use as) a jelly pan?

    Hell, I dunno...just give me another glass of wine and ask me again later.

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  7. theses look so good... and the photo is perfect for such a difficult object to make appealing looking

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  8. Or you know what else you can do with vanilla...I just made kahlua! I'll post it tomorrow.

    I don't know what jellyroll pan is either.....your shortbread looks amazing!

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  9. Oh i would love to dunk ur shortbread into melted gooey milk chocolate or nutella-way too sweet for many i know but i love 'em.....
    and yeah ,i love love love those gorgeous black specs-they are beautiful-i always step aside to admire 'em in baked goodies...
    and yeah vanilla sugar rocks...i add loads of those in the sugar and a few of my used beans also go into my already strong extract....
    Thanx for a step by step tutorial recipe -i need all the help....
    bom dia e boa semana..

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  10. Beautiful~ love the glamour crumb shot! I measured my 'jelly' pan and it is 9x12. It is also called a 'half' sheet; half the size of the larger baking sheet....

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  11. that is a really pretty shortbread! Happy Holidays!

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  12. True shortbreads... butter, sugar flour no eggs. I bet those were fantastic.
    Mimi

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  13. I so love shortbread--this one looks yummy--such great pictures too. The potluck needed some dessert!
    ;-)

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  14. Ha Ditto on that starter sentence!

    I made something like this, well cutouts for Christmas, and it is something my mom made often...and sang "Shortnin shortnin Mommas little baby loves shortnin bread...sneaking in the kitchen, sneaking out the door...mommas little baby loves shortnin bread"!

    Yours look way better than mine did :)

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  15. Your totally speakin my language... Those look so delicious! I love shortbread...

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  16. No wonder I smell vanilla!!! It's you!

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  17. I'm not a baker either, so I understand. Your short bread cookies turned out great. I always save the vanilla bean too to put in sugar. Great idea.

    Happy holidays,
    Sam

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  18. I love vanilla. And a vanilla bean is a wonderful thing to behold. Thanks for this wonderful classic recipe.

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  19. Oh yum, these look worth a whole entire extra roll around the middle LOL! Seriously delicious! :-)

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  20. These just scream Christmas to me. I love shortbread and the glorious flecks of vanilla beans. I will take two of your cookies please, with a big mug of black coffee and a clementine orange. Mmm...

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  21. Beautiful! These look absolutely delicious. I claim not to be a baker too, but getting a Kitchenaid Mixer for Christmas, so..... the writing is on the wall.

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  22. I adore shortbread! All that butter...mmmm.

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  23. I have two sizes of jelly roll pans, and for a recipe like this I use a smaller one.

    Shortbread cookies are just among the very best, I think, and with those wonderful flecks of vanilla, oh my, how very very grand indeed.

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  24. I've been on a serious baking kick as well and have definitely paid for it! I've been trying to get into semi-healthy gear before the holidays so that I can splurge a little but we'll see. I do, however, maintain that having one dessert a week will never do anyone any harm.

    These shortbread cookies look fantastic! I love that you used fresh vanilla beans. Good stuff.

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  25. I have been inspired to take a leap into baking too. Except, I have not started as yet :-) Like you, I can cook much better than I can can bake .
    If your shortbreads are any reflection of your baking skills. I would say you are well on your way to being a fabulous baker too.

    Happy holidays to you and your family.

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  26. I love the tip at the end about the vanilla sugar!

    I wonder about putting the bean into some maple syrup for pouring on french toast. hmmmmm

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  27. Oh boy....cookies and the ever-expanding waistline : ) That's what pull on pants are for, right? These look delicious with the specks of vanilla beans running though them. I've had the same conversation with myself about the jelly roll pan. I have a small cookie sheet that is about 8" across and about 14-15" long. It seems to work good for pumpkin roll, so I figure that it's the real deal, LOL!

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  28. Mmmm! I love shortbread and I will have to try this recipe soon! And thanks for the vanilla sugar tip!

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  29. I couldn't agree more. I like how you add up vanilla beans, definitely add a great twist that make this dish mouth watering

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  30. Soft and buttery and so scrumptious! Vanilla sugar is absolutely divine!

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  31. Mmm... what a heavenly treat! Perfect for me to make tomorrow - we're all snowed in and I'm almost out of regular sugar but have plenty of confectioners sugar and pink sugar sprinkles. Yum!

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  32. OMG, I can SEE how flaky that shortbread is. I would dearly love just one with a big, glass of cold milk. Yum.

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  33. I'm not a baker - but 'tis the season. I love these - they look gorgeous! Scrumptious! Delicious!

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  34. Shortbread is my favorite! I love the sugar on top- so pretty!

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  35. They;re so sparkly! I've been wanting to make shortbread this holiday but I haven't narrowed down which kind yet. hmmm?

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  36. Yummy! And yes I would love to dip in chocolate!

    The vanilla sugar is a fabulous thing! I must remember to do this!

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  37. The course sugar looks so pretty on your shortbread! I love making shortbread, so creative and always a special treat!

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  38. Melt-in-your-mouth-decadent is right Heather!!!

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  39. My oh my. This is everything shortbread should be, and I love the gorgeous vanilla flecks! Your pics are incredible!

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  40. Hey, Heather, I wasn't going to make any cookies this year - have a thing with carbs, you know - but I MUST try these!!! I might get lazy about it and use my ground vanilla bean powder. I'll let you know how it works out. Love your pictures, too.

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  41. I love vanilla and I love shortbread. Together it has to be the best combination ever :)

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