Vanilla Bean Shortbread Cookies for a fun and flavorful twist on classic shortbread. Fragrant vanilla bean paste and a sprinkle topping make these melt-in-your-mouth cookies totally irresistible!
1 ½cupsGhirardelli white chocolate wafersor vanilla almond bark, melted
¼cupsprinkles
Instructions
In a a large mixing bowl, cream together the butter and powdered sugar. Add vanilla bean paste and mix until fully blended.
Add flour and kosher salt. If the mixture is still crumbly after blending, use hands to fully combine.
Place dough on a lightly floured counter. Roll into a 12inch log. Wrap in plastic wrap and refrigerate for at least 30 minutes.
When ready to bake, slice dough into thin slices. Place on a parchment paper lined baking sheet and bake for 12-14 minutes in a 350 degree oven, until cookies begin to lightly brown on edges.
Once cooled, spread a small amount of melted vanilla bark onto each cookie and immediate add sprinkles.
Allow to set, about 15 minutes. Store in a covered container for up to 7 days. ENJOY.
Notes
What can I substitute for vanilla paste? If you don't have vanilla paste available, I recommend using a whole vanilla bean. Scrape out the seeds and add them to the dough for a wonderful strong vanilla flavor!
Storing: These cookies keep well for about one week in an airtight container. But good luck not eating them all long before then!
Holiday variations: Customize these Vanilla Bean Shortbread Cookies by using different colors of sprinkles. We love them with pink and red sprinkles for a Valentine's Day treat! Or add festive sprinkles for Christmas!
Caramel. Spread some dulce de leche between two cookies like we do with our alfajores.
Make ahead: This shortbread dough can be stored in the fridge for several days before baking. When you're ready for homemade shortbread just slice and bake. As easy as store bought refrigerated cookie dough but tastes so much better!