Buttery Vanilla Shortbread in Your Pressure Cooker
These melt-in-your-mouth vanilla shortbread cookies are baked in a pressure cooker, yielding buttery, tender results. The combination of granulated and confectioners’ sugar gives perfect texture and flavor, and this recipe makes a big batch fit for gifting or freezing.
Equipment
- 1 Mixing bowl Stand mixer or hand mixer works too
Ingredients
Main ingredients
- 1 cup Unsalted butter at room temperature, 227g
- ⅔ cup Granulated sugar
- ⅓ cup Confectioners’ sugar
- 1 teaspoon Fine salt
- 2 Large egg yolks
- 2 teaspoons Pure vanilla extract
- 2 cups All-purpose flour 284g
- ½ cup Sanding sugar or coarse sugar for sprinkling
Instructions
Instructions
- In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute.
- Add granulated and confectioners' sugar and salt, and beat again on medium speed until light and fluffy, 2 to 3 minutes.
- Scrape down the bowl and add the egg yolks and vanilla, mixing on low speed until incorporated.
- Add flour and mix on low speed until just combined.
- Transfer dough to a workspace and shape into a rectangle. Divide in half and roll each into a log about 2 inches wide and 6-7 inches long.
- Roll logs in sanding sugar to coat all sides. Wrap in plastic wrap and refrigerate until firm, about 2 hours or overnight.
- Preheat oven to 350°F (180°C) and line baking sheets with parchment paper.
- Slice chilled logs into ½ inch rounds and place on baking sheets 2 inches apart. Sprinkle additional sanding sugar if desired.
- Bake one sheet at a time for 14–16 minutes, rotating halfway through, until edges are light golden brown. Cool completely before serving.
Notes
For best results, do not skip the chilling step. You can substitute vanilla bean for extract, or add citrus zest or chopped nuts for variety. Freeze unbaked logs for later use.