Vanilla-scented Shortbread

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• 1 plump vanilla bean
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/2 teaspoon finely grated orange zest
• 3/4 cup cold unsalted butter, cut into 1/2 inch cubes
• 2 teaspoons coarse sugar, for sprinkling

Recipe

• 1 position oven rack in the lower third of the oven; preheat oven to 300°.
• 2 have two 7 1/2 inch fluted tart pans with removable bottoms or two 9-inch glass pie pans at hand.
• 3 using a paring knife, split the vanilla bean lengthwise; scrape the tiny seeds of the vanilla bean into a small bowl; discard the bean and set the seeds aside.
• 4 add the flour, cornstarch, and salt to the bowl of a food processor and pulse until blended.
• 5 add the sugar, vanilla bean seeds, and orange zest; profess a few seconds, until blended.
• 6 scatter the butter cubes over the flour mixture and pulse 6 or 7 times, then process for 6 seconds, or until the crumbs are fine and powdery.
• 7 process another 5-7 seconds, until the crumbs are clumpier and the dough holds together easily when pressed.
• 8 press the dough evenly and firmly into the tart pans (if using pie pans, press the dough only into the bottom of the pans, not the sides.
• 9 press the back of the tines of a fork all around the edges of each pan, and sprinkle the shortbread with the coarse sugar.
• 10 bake for 40-45 minutes, until it is just barely colored a creamy beige; don't let it brown.
• 11 place the pans on a wire rack and let cool for 15 minutes.
• 12 remove the rims of the pans if you are using tart pans, and cut each round into 12 wedges while it is still very warm.
• 13 transfer the triangles to the wire rack and cool completely.
• 14 store in an airtight container at room temperature for up to a week.