Vanilla Bean Shortbread

"This half-oil, half-butter version yields a crisper, more delicate cookie," says Cooking Light Advisory Panelist Greg Drescher of the Culinary Institute of America. Make up to five days in advance, and store in an airtight container.

Yield: 32 servings (serving size: 1 piece)

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.

Nutritional Information

Calories:

101

Fat:

6.4g (sat 2.1g,mono 2.8g,poly 1.2g)

Protein:

0.9g

Carbohydrate:

10.1g

Fiber:

0.2g

Cholesterol:

8mg

Iron:

0.4mg

Sodium:

39mg

Calcium:

2mg