Vanilla Bean Shortbread Buttons

Makes 2 dozen 1-inch cookies


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INGREDIENTS

  • 3 cups sifted flour

  • 1 cup salted butter, cubed

  • 3 egg yolks

  • 1 cup demerara sugar

  • 2 vanilla beans

PREPERATION

Sift the flour into a large bowl, add the cubed butter and rub together using your fingertips. In a medium bowl, whisk the egg yolks, contents of the vanilla beans and sugar together. Add the egg yolk mixture to flour and stir until it becomes a loose ball. If it’s a bit crumbly, that’s ok. Finish with your hands, bringing the dough together.

Divide the dough into thirds. Roll each portion into a long log, about an inch in diameter. Roll each log into the demerara sugar. Wrap the logs snuggly into parchment paper and freeze (for up to a month).

When ready to bake, preheat oven to 325. Line two sheets with parchment paper. Let dough logs thaw for about 5 minutes then slice into 1/4 inch buttons.

Bake for 20-25 minutes, until lightly golden brown. Cool on a rack.

Serve with Repose Tea

Karen BeveridgeComment