Vanilla Bean Shortbread – a delicious recipe with flour, cornstarch, salt, butter, canola oil, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Spoon flour into dry measuring cups; level with a knife.
2
Combine flour, cornstarch, and salt in a large bowl; stir with a whisk.
3
Place butter in a medium bowl; beat with a mixer at medium speed 2 minutes or until light and fluffy.
4
Add oil; beat with a mixer at medium speed 3 minutes or until well blended.
5
Gradually add sugar, beating well.
6
Scrape seeds from vanilla bean, and add seeds to butter mixture; discard bean.
7
Add flour mixture, beating at low speed just until blended.
8
Spoon dough into prepared pan.
9
Place a sheet of heavy-duty plastic wrap over dough; press to an even thickness.
10
Discard wrap.
11
Bake at 350 degrees for 30 minutes or until edges are lightly browned.
12
Cool in pan 5 minutes on a wire rack; cut into 32 pieces (mine are much bigger--try 12 pieces!)
13
Carefully lift foil from pan; cool squares completely on a wire rack.
886
kcal
Calories
54
g
Fat
81
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups flour, all-purpose, ¼ cup cornstarch, ¼ teaspoon salt, ½ cup butter, softened, and more.
Yes, Vanilla Bean Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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