Vanilla Shortbread Holiday Cookies

Ingredients

Yield:

24-48 shortbread cookies

• • 100g fine sugar
  • ½ tsp fine sea salt
  • ½ vanilla bean
  • ½ tsp orange flower water
  • 225g organic unbleached all-purpose flour
  • 100g fine sugar ½ tsp fine sea salt ½ vanilla bean ½ tsp orange flower water 225g organic unbleache

Preparation

Difficulty:

Easy

Time:

30 MinutesPrep Time

Total Time:

30 Minutes60 minutes

1. 1. In a medium bowl, combine the sugar and sea salt. Split the vanilla bean and scrape the vanilla caviar into the sugar mixture. Using your hands, rub the sugar to disperse the vanilla caviar evenly throughout the sugar.
   2. Add the orange flower water and whisk to disperse.
   3. Add the flour and whisk to combine.
   4. Add the cold butter cubes and crush and work with your hands and fingers till the ingredients form a loose crumbly mass.
   5. Remove to a work surface and repeatedly fold the dough onto itself until it just comes together and is pliable enough to roll without breaking
   6. Place on a lightly flour dusted ½ sht of parchment baking paper. Using a rolling pin, roll out to any preferred thickness from 2mm to 6mm. Use just enough flour to keep it from sticking to the rolling pin
   7. Transfer to a ½ sheet baking pan and refrigerate for 15 minutes
   8. Preheat oven to 300F.
   9. Using a knife or any holiday cutters desired, cut the shortbread and place on a non-stick baking pan.
   10. Sprinkle the shortbread with colored sanding sugars. Bake the shortbread for just until the edges start to brown. Let cool completely.