You will love these, I promise. The good news is that it is a healthtier version than most shortbread. Instead of using all butter, I use 1/2 butter and 1/2 Canola oil. This makes the saturated fat cut down by half. You would never now the difference I swear. Yum!
Makes about 30
2 cups flour
1/4 cup cornstarch
1/4 tsp salt
1/2 cup butter, softened
1/2 cup canola oil
1/2 cup sugar
1 vanilla bean, split lengthwise-secret ingredient
1. Preheat oven to 350 F.
2. Line a 13 by 9 baking pan with foil; coat with cooking spray and set aside.
3. Combine flour, cornstarch, and salt in a large bowl; whisk together.
4. Place butter in a medium bowl; beat with a mixer at med speed for about 2 mins so it is light and fluffy. Add oil; beat with mixer for about 3 mins more. Gradually add sugar, beating well. Scrape seeds from vanilla bean and add seeds to the butter mixture. Add flour mixture, beating at low speed just until blended. Spoon dough into prepared pan. Place a sheet of plastic wrap over dough and press to an even layer. Discard plastic wrap. Bake at 350 for 30 mins or until lightly brown on the edges. Let cool and take foil out of the pan and then cut into squares. ENJOY!