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

Found on vanillaandbean.com

Description

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.