Oh y’all. I don’t know if I can admit this…but I must.
I…bought…vanilla…bean…paste…from…HomeGoods. I did. I looked at the stuff in Williams-Sonoma and decided that I just wasn’t willing to fork out 10-20 bones for the same stuff I saw at HomeGoods. Call me cheap, but the paste is goooooOOOOOoooood.
I’ll say this though: expensive vanilla bean paste or not, this shortbread is phen-O-menal. Talk about wanting something to eat with your coffee? Yeah, this is the stuff. It’s real life y’all.
Speaking of real life, can I just be one of the millions to say that I just don’t know what I’m going to do about my real life now that the Olympics are over? I mean, I spent the past 4 years getting excited about them and now? Now that they’re over? I’m going to have to go back to watchingGrey’s Anatomy reruns and dreaming of vacations.
Real life without inspiring athletes who can physically do so much more than me is going to be sad. So sad that I’m going to drown my sorrows in a pile of shortbread.
Who’s with me?!
WALNUT VANILLA BEAN SHORTBREAD
- 6 Tbsp butter, at room temperature
- 4 Tbsp packed brown sugar
- 1 Tbsp vanilla bean paste (or, if using vanilla beans, the seeds of 2 vanilla beans – you want it VERY vanilla!)
- 3/4 cup + 2 Tbsp flour
- 1/2 cup chopped walnuts
Preheat oven to 350. In a stand mixer or using a hand mixer cream together the butter and sugar. Add the vanilla and mix until combined. Add the flour and mix until just crumbly. Finally mix in the walnuts until evenly distributed. Press the mixture into the bottom of a round 8-inch pan (I had to wet my hands slightly to keep the dough from sticking). Bake at 350 for 20-25 minutes until the edges are golden brown. Remove from oven, gently cut into wedges, and let cool completely in the pan before removing. Once the shortbread is completely cool – DEVOUR!
OK OK maybe I’ll just watch all of the recorded events that I have on my DVR. For the next 4 years. You know, just to get ready!