There are some people who will turn up their nose if a baked good has cardamom in it. Or raisins. Or coconut. Or even chocolate (if you can believe that).
But nobody ever shuns vanilla.
Nope, not ever.
It’s the most popular flavor for so many things because it is the pure taste of childhood memories.
Of ice cream dripping off cones on a hot summer day. Of birthday cake with candles to blow out. Of cupcakes with a mountain of frosting to get all over your face.
That’s why I guarantee nobody will turn down one of these “Vanilla Shortbread Cookies.”
The recipe is from “Bon Appetit Desserts” (Andrews McMeel) by the magazine’s former editor-in-chief, Barbara Fairchild.
European butter makes these cookies extra rich. Powdered sugar and cornstarch makes them very tender, yet nicely crumbly. With a teaspoon of vanilla extract, the dough gets rolled into logs to chill until firm. Then, slices are baked until golden on the edges.