Hello from beautiful Jackson, WY! We are having a wonderful time here, eating lots of good food and taking in the scenery. Today we head to Yellowstone! Yippee! I’ll keep it short and sweet because I am so happy that Erin from Dinners, Dishes and Desserts accepted a Guest Post gig for me to keep you entertained! Make sure you go check out her blog, she has some great creations over there! Thanks so much again Erin! ~Amber
Hello!! I am Erin and I blog over at Dinners, Dishes and Desserts. I am a stay at home mom of a 6 year little boy. I write about everything that I make for my family. I was so excited when Amber emailed me to write a guest post for her, while she is on vacation. I love Amber’s site, she has such fun stuff!
While I was going through my magazine collection recently I came across this recipe. In case you aren’t a regular reader of my blog, I am on a quest to clean out my kitchen. This includes magazines, unused dishes, as well as my freezer and pantry. This recipe was going to help! I have Vanilla Beans that are on their last leg. So this was perfect.
You would never know this Shortbread is light. It is buttery, and flaky and just delicious. I have never made shortbread before, but after this I know I will do it again!
Vanilla Bean Shortbread
From Cooking Light
9 ounces all-purpose flour (about 2 cups)
1/4 cup cornstarch
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup canola oil
1/2 cup sugar
1 vanilla bean, split lengthwise
Preheat oven to 350°. Line bottom and sides of a 13 x 9–inch baking pan with foil; coat foil with cooking spray, and set aside.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornstarch, and salt in a large bowl; stir with a whisk.
Place butter in a medium bowl; beat with a mixer at medium speed 2 minutes or until light and fluffy. Add oil; beat with a mixer at medium speed 3 minutes or until well blended. Gradually add sugar, beating well. Scrape seeds from vanilla bean, and add seeds to butter mixture; discard bean.
Add flour mixture, beating at low speed just until blended. Spoon dough into prepared pan. Place a sheet of heavy-duty plastic wrap over dough; press to an even thickness. Discard plastic wrap.
Bake at 350° for 30 minutes or until edges are lightly browned. Cool in pan 5 minutes on a wire rack; cut into 32 pieces. Carefully lift foil from pan; cool squares completely on a wire rack.
Thanks again Amber for letting me share a little part of my kitchen over here!
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