Thursday, August 20, 2009

Vanilla Bean Shortbread (Light version)


I got this recipe out of the Cooking Light magazine. It was sooooo GOOD!!! I love shortbread but when I read that this was a healthier version, I just had to try it out. It has half the butter of normal shortbread so it makes it less fattening (I guess), and more heart healthy (I guess.. ha!). I had some vanilla beans left over from when I got them at a great price at Costco. I made up a batch of these and let me tell ya, they didn't last long in my house. I even sent some over to my mom and she LOVED them! They have an amazing taste and texture. They are so flaky and yummy. They are a perfect compliment with tea. They almost taste like a pecan sandie sans the pecans. But I did do a second batch and added toasted pecans...DELISH!!! These are so easy, you have to try them!


Ingredients:

Cooking spray
9 ounces all-purpose flour (about 2 cups)
1/4 cup cornstarch
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup canola oil
1/2 cup sugar
1 vanilla bean, split lengthwise

Preparation:

1. Preheat oven to 350°.
2. Line bottom and sides of a 13 x 9–inch baking pan with foil; coat foil with cooking spray, and set aside.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornstarch, and salt in a large bowl; stir with a whisk.
4. Place butter in a medium bowl; beat with a mixer at medium speed 2 minutes or until light and fluffy. Add oil; beat with a mixer at medium speed 3 minutes or until well blended. Gradually add sugar, beating well. Scrape seeds from vanilla bean, and add seeds to butter mixture; discard bean. Add flour mixture, beating at low speed just until blended. Spoon dough into prepared pan. Place a sheet of heavy-duty plastic wrap over dough; press to an even thickness. Discard plastic wrap. Bake at 350° for 30 minutes or until edges are lightly browned. Cool in pan 5 minutes on a wire rack; cut into 32 pieces. Carefully lift foil from pan; cool squares completely on a wire rack.



My kiddos couldn't wait for them to cool. They were hovering over them. They were a HIT!

I added toasted pecans to the second batch. Just typing this post makes me want to go make another batch. They are dangerous though. I could eat the entire pan, they are just so good!

12 comments:

Colleen said...

Wow a healthier shortbread?! Brilliant!

sherri said...

Love it! Even though it's healthy ;)

Katy ~ said...

A healthier shortbread...I'm sold. I LOVE shortbread. Because they are reduced calories, I can eat 2x as much, right? Isn't that how it works, grins.

Hornsfan said...

Great looking shortbread!!

Muneeba said...

Adore shortbread ... can't believe you found a healthier way to make it .. good for you! (and me, and my waistline) .. bet the kitchen was smelling fantastic as they were baking!

Jennie said...

Shortbread and I were made for each other! I love it! Can't wait to give this one a go!

rookie cookie said...

So are you ladies not blogging anymore??? What's the deal???

Juliana said...

Yummie, healthy shortbread...looks delicious without the extra calories :-)

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週休 said...

你怎麼能經過一片海,而忘記它的藍?.........................

Mary said...

These look really wonderful. I know my grandsons will enjoy this. This is my first visit to your blog. I love what I found here. I'll be back often.

bgf123d said...

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