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.

Vanilla Bean Shortbread Sandwiches
Prep Time:
35 mins
Bake Time:
16 mins
Total Time:
35 mins
24 sandwich cookies


  • 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


  1. Preheat oven to 325°F. If using vanilla bean, scrape seeds from vanilla bean with the tip of a small sharp knife. Set aside.

  2. 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.

  3. 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.

  4. 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.

  5. 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

  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.

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.


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

Nutrition Facts (per serving)

93 Calories
5g Fat
12g Carbs
1g Protein
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.

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