Popular in Recipes

Vanilla Bean Shortbread Sandwiches

Combine four simple ingredients to make these shortbread cookies, then add vanilla bean buttercream to make dainty sandwiches for tea time or holiday gatherings. Cookies can be frozen for up to three months.

Oops, we're sorry. Something went wrong. Please try again later.
Oops, we're sorry. Something went wrong. Please try again later.
Share your take on this idea!
Upload your photo here.
CLOSE

Reviews (0)

1.0 by 1 people

Rate This!

  • Makes: 24 servings
  • Serving Size: 1 sandwich cookie
  • Makes: 24 sandwich cookies
  • Prep: 35 mins
  • Bake: 16 mins 325°F

Vanilla Bean Shortbread Sandwiches

Directions

  1. Preheat oven to 325 degrees F. If using vanilla bean, scrape seeds from vanilla bean with the tip of a small sharp knife. Set aside.
  1. In a large bowl stir together flour and sugar. Using a pastry blender, cut in the butter and the vanilla seeds or vanilla until mixture resembles fine crumbs and starts to cling (mixture will appear dry). Form mixture into a ball and knead until smooth.
  1. On a lightly floured surface, roll dough into an 8x6-inch rectangle. Using a fluted pastry wheel or a knife, cut dough rectangle into forty-eight 1-inch squares. Place squares 1 inch apart on an ungreased cookie sheet. If desired, prick tops of squares with a fork.
  1. Bake for 16 to 18 minutes or until edges are firm. Cool on cookie sheet for 5 minutes. Transfer cookies to a wire rack; cool.
  1. Spoon Vanilla Bean Buttercream into a decorating bag fitted with a small star tip. Pipe buttercream on bottoms of half of the cookies. Top with the remaining cookies, bottom sides down.

From the Test Kitchen

To Store:

Layer filled cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months. Let stand at room temperature for 30 minutes before serving.

Vanilla Bean Buttercream

Directions

  1. If using vanilla bean, scrape seeds from vanilla bean with the tip of a small sharp knife; set aside. In a small mixing bowl beat butter with an electric mixer on medium speed until smooth. Add half of the powdered sugar, 2 teaspoons of the milk, and the vanilla seeds or vanilla; beat until smooth. Beat in the remaining powdered sugar and enough of the remaining milk to reach piping consistency.

From the Test Kitchen

*Tip:

If you prefer, use 1/2 teaspoon vanilla in place of the vanilla bean.

Nutrition Facts (Vanilla Bean Shortbread Sandwiches)

  • Per serving:
  • 93 kcal cal.,
  • 5 g fat
  • (3 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 13 mg chol.,
  • 43 mg sodium,
  • 12 g carb.,
  • 0 g fiber,
  • 7 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Oops, we're sorry. Something went wrong. Please try again later.
Oops, we're sorry. Something went wrong. Please try again later.
Share your take on this idea!
Upload your photo here.
CLOSE
rate this recipe!
add review

Reviews (1)

1 Ratings
1190 Days Ago
I couldn't even roll this out, the dough was so dry it fell apart. I ended up adding more butter and still wasn't enough so I added a little water. They still fell apart but not as badly so I rolled them out. Incredibly fragile cookies. I feel like something is missing from the ingredients list or something! They aren't bad tasting but not good either. I don't recommend.

Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close