Bourbon Vanilla Bean Shortbread Cookies

Bourbon Vanilla Bean Shortbread Cookies

  • Prepare: 15M
  • Cook: 25M
  • Total: 40M
Bourbon Vanilla Bean Shortbread Cookies

Bourbon Vanilla Bean Shortbread Cookies

Ingredients

  • Refrigerated

    • 1 Egg white
  • Condiments

    • 2 tsp Vanilla bean paste
  • Baking & Spices

    • 3 1/2 cup All-purpose flour, unbleached
    • 1/2 cup Cane sugar
    • 1/2 cup Confectioners' sugar
    • 1/4 tsp Sea salt
    • 3 tbsp Sugar or demamara sugar, Raw
    • 1 tbsp Vanilla extract
  • Dairy

    • 346 room temperature g 1 1/2 c or 3 sticks unsalted butter, Unsalted
  • Beer, Wine & Liquor

    • 2 1/2 tbsp Bourbon
  • Time
  • Prepare: 15M
  • Cook: 25M
  • Total: 40M

Found on

Description

Sweet and Savory Vegetarian

A simple cookie with bold flavors. Bourbon and Vanilla Bean shine in this delightful cookie. They make a delicious homemade gift or keep them for yourself. Serve alone as a treat or as a side with ice cream. Make ahead and keep a log in the freezer for when you need a quick cookie on the ready!

Directions

  • In the bowl of a stand mixer, add the butter, cane and confectioners sugar, sea salt and vanilla bean paste. Mix on medium for about 2 minutes or until smooth (not fluffy), stopping to scrape bowl at least once. Add the bourbon and mix again on medium for about 30 seconds, or until incorporated. Scrape down bowl. Add the flour all at once, pulse to start, then mix on medium until the dough forms somewhat of a ball on the paddle and has pulled away from sides of the bowl.
  • On a floured work surface, dump out dough and divide in half. Shape each clump into a log, 2 (5cm) thick, gently rolling and adding flour as needed so it wont stick to you or the work surface. If the log becomes hollow, condition the dough by pinching it closed and reroll into a log. Wrap each log in plastic wrap. Carefully place in refrigerator on a flat surface for at least two hours or up to two days.
  • At this point the dough can be frozen for up to two months. Be sure to double wrap the logs if freezing.
  • Remove the log(s) from the refrigerator, unwrap it and using a pastry brush, brush a thin layer of egg white all over the surface of the dough. Sprinkle the log with raw sugar, rolling it as needed to cover the surface areas.
  • Line a sheet pan with parchment paper. Using a serrated knife, firmly cut the cookies 1/2 (1 1/4cm) thick. Place on sheet pan with at least 1 (2 1/2 cm) between cookies. Place back in the refrigerator for at least 20 minutes (do not skip this step or the cookies will spread). Preheat oven to 350F (180C).
  • Bake cookies for 25-27 minutes or until they begin to turn golden. Transfer cookies to a cooling rack.
  • Store in a covered container at room temperature for up to two weeks.
  • Serves: 52 , 1/2 Cookies
  • Prepare: PT15M
  • Cook Time: PT25M
  • TotalTime:
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Title:

Bourbon Vanilla Bean Shortbread Cookies - Vanilla And Bean

Descrition:

Vanilla Bean and Bourbon infused shortdough is a thing of beauty. Try these delectable Bourbon Vanilla Bean Shortbread Cookies. Fun to make and to give!

Bourbon Vanilla Bean Shortbread Cookies

  • Refrigerated

    • 1 Egg white
  • Condiments

    • 2 tsp Vanilla bean paste
  • Baking & Spices

    • 3 1/2 cup All-purpose flour, unbleached
    • 1/2 cup Cane sugar
    • 1/2 cup Confectioners' sugar
    • 1/4 tsp Sea salt
    • 3 tbsp Sugar or demamara sugar, Raw
    • 1 tbsp Vanilla extract
  • Dairy

    • 346 room temperature g 1 1/2 c or 3 sticks unsalted butter, Unsalted
  • Beer, Wine & Liquor

    • 2 1/2 tbsp Bourbon

The first person this recipe

vanillaandbean.com

vanillaandbean.com

1421 75

Found on vanillaandbean.com

Vanilla And Bean

Bourbon Vanilla Bean Shortbread Cookies - Vanilla And Bean

Vanilla Bean and Bourbon infused shortdough is a thing of beauty. Try these delectable Bourbon Vanilla Bean Shortbread Cookies. Fun to make and to give!