Prep 20 mins
Cook 30 mins
This is an easy delicious dessert. I'm addicted to a slice of it with my morning coffee--a bit crunchy reminiscent of biscotti, but a lot more flavor. From Cooking Light.
- 2 cups flour, all-purpose
- 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
- Spoon flour into dry measuring cups; level with a knife. Combine flour, cornstarch, and salt in a large bowl; stir with a whisk.
- 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 wrap. Bake at 350 degrees for 30 minutes or until edges are lightly browned. Cool in pan 5 minutes on a wire rack; cut into 32 pieces (mine are much bigger--try 12 pieces!) Carefully lift foil from pan; cool squares completely on a wire rack.
I did not get the texture I expected for shortbread. It was sort of oily at the top. I think the recipe needs less oil. The flavor was good though. Made for PAC Spring 2011.