Oddly enough, this recipe is why I purchased whole vanilla beans for the first time. And then Christmas was over, and I never made this Cooking Light recipe. So, this year I pulled out this recipe and gave it a shot.
It's an OK shortbread for a slightly healthier version, but it doesn't top my mom's Scotch shortbread recipe.
Vanilla Bean Shortbread
2 cups flour
1/4 cup cornstarch
1/4 tsp. salt
1/2 cup butter, softened
1/2 cup canola oil
1/2 cup sugar
1 vanilla bean, split lengthwise
Preheat oven to 350˚F. Line bottom and sides of 13 x 9 pan with foil, coat foil with cooking spray and set aside.
Combine flour, cornstarch and salt in a large bowl. Beat butter in separate medium bowl 2 minutes or until light and fluffy. Add oil, and beat on medium speed about 3 minutes until well blended. Gradually add sugar, beating well. Scrape seeds from vanilla bean, and add seeds to butter. (Discard the pods.) Add flour mixture, beating on low until just incorporated.
Spoon dough into prepared pan. Use a sheet of plastic wrap to press dough evenly into pan. Discard plastic wrap.
Bake 30 minutes or until edges are lightly browned. Cool in pan 5 minutes on a wire rack. Carefully remove shortbread by lifting out foil. Cut into 32 pieces, and cool squares completely on wire rack. Makes 32 small pieces of shortbread.