Recipes and Cooking Vanilla Bean Shortbread Sandwiches Be the first to rate & review! 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 19, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Bake Time: 16 mins Total Time: 35 mins Servings: 24 Yield: 24 sandwich cookies Jump to Nutrition Facts Ingredients ½ of a split vanilla bean or 1 teaspoon vanilla 1 ¼ cup all-purpose flour 3 tablespoon sugar ½ cup butter 1 recipe Vanilla Bean Buttercream Vanilla Bean Buttercream ¼ of a split vanilla bean or 1/2 teaspoon vanilla 2 tablespoon butter, softened 1 cup powdered sugar 2 teaspoon milk Directions Preheat oven to 325°F. If using vanilla bean, scrape seeds from vanilla bean with the tip of a small sharp knife. Set aside. 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. 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. 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. 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. Vanilla Bean Buttercream 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. 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. *Tip: If you prefer, use 1/2 teaspoon vanilla in place of the vanilla bean. Rate it Print Nutrition Facts (per serving) 93 Calories 5g Fat 12g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 93 % Daily Value * Total Fat 5g 6% Saturated Fat 3g 15% Cholesterol 13mg 4% Sodium 43mg 2% Total Carbohydrate 12g 4% Total Sugars 7g Protein 1g Vitamin C 0mg 0% Calcium 3mg 0% Iron 0.3mg 2% Potassium 9mg 0% Folate, total 12.1mcg Vitamin B-12 0mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.