Makes about 18 cookies
1 cup butter at room temperature
1/2 cup plus 2 tablespoons sugar
1/2 teaspoon kosher salt
1/2 teaspoon vanilla extract
1 vanilla bean, scraped or 1/2 teaspoon vanilla bean paste
2 cups all-purpose flour
1 cup finely chopped chocolate chips (optional)
demerara or turbinado sugar, about 1/4 cup (optional)
In a stand mixer fitted with paddle attachment, cream the butter until smooth. Add the sugar and salt and cream until well combined.
Mix in the vanilla extract, and vanilla bean seeds or paste. At a low speed, add the flour in. If using chocolate chips, add in now. Scrape dough out onto a sheet of parchment paper and gently roll into a log about 9″ long and 1 1/2″-2″ in diameter. Sprinkle the demerara sugar on the paper and roll the log around in the sugar, pressing gently to help it adhere. If using chocolate chips, I usually skip the sugar. Chill for at least 1 hour or freeze for 30-40 minutes until firm. Once firm, slice shortbread into 18 slices, about 1/2″ thick. Place on parchment lined sheet pans about 2″ apart. Chill sheet pans while preheating oven to 325º.
Bake the cookies for 18-20 minutes until light golden brown. Cool on racks.
