Last year, I took part in the LA Food Bloggers Bake Sale for No Kid Hungry! I met so many wonderful bloggers and had a great time. Plus, I had BLD‘s life-changing Blueberry Ricotta Pancakes. So really, it was a win-win day!
This year, my wonderful husband spotted a newspaper article asking for volunteer bakers for a No Kid Hungry Bake Sale closer to home! The Redlands Bake Sale for No Kid Hungry sponsored by a Team called the IE Cookie Monsters. It had to be fate! You know how I feel about cookies!!
After sending an Email to Team IE Cookie Monsters, I started planning what I wanted to bake. Of course, I had to make brownies. That seems to be a tradition now. I knew I wanted to do something different, but what? After a bit of recipe searching, I settled on these easy and delicious Vanilla Sugar Shortbread Wedges. They are thick, flaky, melt-in-your-mouth, have with a cup of tea on a rainy day, cookies.
I’m planning on making these again for Mothers Day. That is, if I can wait that long for another batch.
Vanilla Sugar Shortbread
2 Sticks Unsalted butter, softened to room temperature
1/4 cup Vanilla Sugar (or regular sugar, with one tsp vanilla bean paste), plus extra for dusting
1/2 cup Powdered Sugar
2 cups Flour
1 tsp salt
In a bowl of a stand mixer, fitted with a paddle attachment, cream the butter until it turns a pale yellow. On a sheet of parchment paper, sift sugars together using a fine mesh sieve. Pick up the parchment paper and use it to gently add sugar mix to the butter. Continue to beat until thick and creamy (about 5 minutes). If you are using regular sugar, add the vanilla paste after you’ve creamed the sugar and butter together.
Sift flour and salt together over the same sheet of parchment paper. Add to butter/sugar mix, mix until just incorporated.
Wrap dough in plastic wrap and put in the refrigerator for 30-45 minutes.
Preheat oven to 300 degrees.
After dough has chilled, press gently in an 8″ round cake pan. No need to grease the pan, there is plenty of butter in the dough! Score the dough into wedges, so it will be easier to cut when it’s done baking.
Bake for 1 hour, or until the top of the shortbread has barely browned.
Let cool on a wire rack for 15 minutes. Cut the shortbread along the score marks, forming eight large wedges. Dust lightly with 1 tsp granulated sugar.
Share these with a friend and a cup of hot tea or coffee.
NOTE: These make very thick cookies. You can split the dough in half and use two cake pans. Shorten your cooking time to 35-40 minutes (watch carefully). You can also roll out the dough on a lightly floured surface and use cookie cutters. If you use cookie cutters, place the dough back in the refrigerator for 30 minutes before baking. Baking cold cookies will help them maintain their shape.