Vanilla bean and fragrant lemon zest give this buttery shortbread an incredible aroma. Once you've used the seeds, add the vanilla pod to a jar of granulated sugar to make gourmet vanilla sugar.
- Portion size 16 servings
- Credits : Canadian Living: Holiday Baking 2014
Using tip of sharp knife, scrape out vanilla bean seeds; set aside. Discard pod or reserve for another use.
In stand mixer with paddle attachment, or in bowl using wooden spoon, beat together butter, icing sugar, lemon zest, vanilla extract, salt and vanilla bean seeds until fluffy; stir in flour just until combined.
Press dough into parchment paper– lined 8-inch (1.2 L) round cake pan; using palm of hand, flatten to form smooth, even surface. Sprinkle with granulated sugar. Using knife, score surface of dough into 16 wedges. Refrigerate until firm, about 30 minutes.
Bake in 300°F (150°C) oven until firm and golden, about 45 minutes. Let cool in pan for 5 minutes; cut through score lines. Let cool completely in pan. (Make- ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)
Nutritional facts per cookie: about
- Sodium 38 mg
- Sugars 6 g
- Protein 2 g
- Calories 184.0
- Total fat 12 g
- Potassium 20 mg
- Cholesterol 30 mg
- Saturated fat 7 g
- Total carbohydrate 17 g
- Iron 6.0
- Folate 10.0
- Calcium 1.0
- Vitamin A 10.0