Vanilla Bean Shortbread w/Rhubarb Glaze

Ingredients for Shortbread

  • 1 cup powdered sugar

  • 2 cups (16 oz) room temp butter

  • 1 tsp Rhubarb & Sea Salt bitters

  • 3 cups flour

  • 1 tsp cornstarch

  • 1/4 tsp salt

  • 1 vanilla bean 

Instructions

  1. cream butter, sugar & bitters together in mixer with paddle attachment, add vanilla scrapings

  2. mix flour, cornstarch & salt together

  3. add flour mixture to butter until dough comes together

  4. roll dough 1/2 inch thick on lightly floured surface. Cut into desired shapes by hand or use cutters.

  5. place cookies in fridge for at least 2 hours to set.

  6. place 1/2 inch apart on un greased cookie sheet.

  7. bake at 350 14 to 16 minutes or until light golden brown.

  8. remove from cookie sheet to wire rack. cool completely, top with rhubarb glaze.

Rhubarb Glaze Ingredients

  • 2 TBS Rhubarb bitters

  • 1/2 - 3/4 cup powdered sugar

Instructions

  1. add all ingredients to a bowl whisk until smooth

  2. the amount of sugar added may depend on consistency of glaze desired

 
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