Vanilla cream shortbread

INGREDIENTS

- 1 1/2 sticks (6 tablespoons) unsalted butter, softened

- 1/2 cup granulated sugar

- 2 cups all-purpose flour

- 1/4 teaspoon salt

- 1/2 teaspoon pure vanilla extract

- 1/2 cup heavy cream

INSTRUCTIONS 

1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.

2. In a large bowl, cream together butter and sugar until light and fluffy.

3. Add flour and salt; mix until a dough forms.

4. Roll out dough to about 1/4 inch thickness. Cut into desired shapes.

5. Place on prepared baking sheet and bake for 18-20 minutes, or until lightly golden.

6. Allow to cool completely on a wire rack.

7. For the vanilla cream, whip heavy cream and vanilla extract until stiff peaks form.

8. Sandwich a dollop of vanilla cream between two shortbread cookies. Serve and enjoy!

Note: You can also flavor the shortbread with a pinch of salt or a teaspoon of lemon zest for added depth.

BAKING HACKS 

1. *Chill the dough*: Refrigerate the dough for 30 minutes to allow the butter to firm up, making the dough easier to roll out and cut into shapes.

2. *Use confectioners' sugar*: Replace granulated sugar with confectioners' sugar for a tender, crumbly texture.

3. *Don't overmix*: Mix the dough just until the ingredients come together. Overmixing can lead to tough shortbread.

4. *Use high-quality vanilla*: Invest in a good-quality vanilla extract or use a vanilla bean for the best flavor.

5. *Don't overbake*: Shortbread is best when lightly golden. Overbaking can make it dry and crumbly.

6. *Use a silicone mat*: Line your baking sheet with a silicone mat for easy removal and cleanup.

7. *Freeze for later*: Freeze the shortbread cookies for up to 2 months. Thaw at room temperature or bake frozen cookies for an extra 2-3 minutes.

8. *Add-ins*: Experiment with add-ins like chopped nuts, chocolate chips, or dried fruit to create different flavor combinations.

9. *Use a cookie stamp*: Use a cookie stamp or a glass to create fun shapes and patterns on the shortbread.

10. *Make ahead*: Prepare the dough and vanilla cream ahead of time, then assemble the sandwiches just before serving.

By incorporating these baking hacks, you'll achieve the perfect, crumbly, and deliciously flavorful Vanilla Cream Shortbread!

NUTRITIONAL BREAKDOWN 

Per serving (1 sandwich cookie with vanilla cream):

- Calories: 220-250

- Fat: 14g (22% of daily value)

    - Saturated fat: 9g (45% of daily value)

- Cholesterol: 30mg (10% of daily value)

- Sodium: 50mg (2% of daily value)

- Total Carbohydrates: 20g (7% of daily value)

    - Sugars: 8g

- Dietary Fiber: 0g

- Protein: 2g

% Daily Value*:

- Vitamin A: 10%

- Vitamin C: 0%

- Calcium: 2%

- Iron: 2%

Please note that this is an estimate and actual values may vary based on specific ingredient brands and measurements. Additionally, it's worth noting that shortbread is a treat and should be consumed in moderation as part of a balanced diet.