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I used to ignore making simple, plain vanilla shortbread. I've made matcha shortbread, chocolate chunk shortbread, toasted coconut shortbread, and many other shortbread cookies. But never just plain vanilla shortbread. Then I had these cookies.
Crisp, buttery, melt-in-your-mouth shortbread cookies that have specks of vanilla bean throughout. These cookies are especially special because they're from Bouchon Bakery in California which typically has long lines to get into.
The original recipe has you roll the dough into a square, chill, roll the dough again into an even larger square, chill, score, then cut and bake. This shaping method results in perfect and precise rectangular cookies. However, I didn't feel like rolling out the dough and opted for a more simple shaping process: shaping the dough into a log and slicing and baking (known as the slice and bake method). Although this method resulted in not precise or perfect rectangular cookies, it was easier and resulted in the same delicious taste. If you want your cookies to look like they can be displayed in a Bouchon Bakery case, follow the original recipe in the Bouchon Bakery cookbook. But if you're feeling like me and don't need perfect looks, keep scrolling.
The dangerous thing about these cookies is that after eating one, you'll want another one. They are just so buttery and simple; I love them. And good news: you don't have to bake all of these at once. You can keep a log in the fridge and bake them whenever you feel like having a delicious shortbread cookie. So get baking, and soon enough you'll find out just how special these simple but delicious shortbread cookies are.
bouchon bakery shortbread
adapted from Thomas Keller | original recipe in his cookbook, Bouchon Bakery
makes 21 cookies
ingredients:
180 grams (about 12 tablespoons/1 1/2 stick) unsalted butter, softened
1/2 cup (90 grams) granulated sugar
1/2 teaspoon + 1/8 teaspoon kosher salt
1 teaspoon vanilla bean paste (may substitute a teaspoon of vanilla extract)
1 3/4 cup + 3 tablespoons (270 grams) all-purpose flour
granulated or sparkling sugar, for dusting
instructions:
using an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy and smooth, about 2 minutes. Scrape down the bowl. Add the sugar and salt, then mix on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl.
add the vanilla bean paste, mixing for about 30 seconds on low speed, or until incorporated evenly. Scrape down the bowl.
add half of the flour, mixing on low speed until incorporated, then mix in the rest of the flour until incorporated. Dough will be a bit crumbly.
dump the dough onto a large piece of plastic wrap. Form the dough into a square log about 7 inches long and 2 inches in diameter. Wrap the log in plastic wrap, and chill in the fridge for at least 2 hours, until firm.
preheat the oven to 325° F. Line two baking sheet pans with silicone baking mats or parchment paper.
unwrap the dough and using a sharp, heavy knife, slice the log into a little more than 1/4-inch-thick pieces squares. Arrange the cookies on the baking sheets about an inch apart. Sprinkle the tops of the cookies with granulated sugar.
bake for about 19 minutes until pale golden brown, switching the pans halfway. Let the cookies cool completely on the baking sheet. Baked cookies will keep in a plastic container for up to 3 days.
to print, take a screenshot and then print or copy and paste onto a document and print.