Vanilla Bean Shortbread

• 1 vanilla bean
• 16 tablespoons butter at room temperature
• 23 cup confectioners' sugar
• 1 teaspoon pure vanilla extract
• 1 3/4 cup all-purpose flour
• 1/4 cup finely ground almonds
• 24 whole almonds

1. Preheat oven to 350 degrees.
2. Scrape the insides from one inch of a vanilla bean into a large mixing bowl.
3. In same bowl, cream butter with sugar and vanilla until smooth.
4. Add flour and ground almonds and beat until mixture is well combined.
5. On a floured surface roll out dough to 1/2-inch thickness.
6. Cut into 2-inch rounds and place 1 inch apart on cookie sheet.
7. Press 1 almond into center of each cookie and bake about 20 minutes, or until very lightly colored.
8. Remove to rack and cool.

vanilla bean, butter, sugar, vanilla, flour, ground almonds, almonds

Taken from cooking.nytimes.com/recipes/2177 (may not work)