I felt like I hadn't baked in a while, and I had some amazingly good vanilla beans sitting in my cupboard, so I decided to make a recipe from Cooking Light that I had tried once before - Vanilla Bean Shortbread. This is a yummy, eggless recipe that makes a nice, fairly plain cookie that serves as a great base for chocolate pudding, ice cream and other flavorful things. It also gave me a chance to get my hands nice and sticky pushing the dough into the pan!! I did substitute margarine for the butter, making this a nondairy treat, and I also used half brown sugar and half white instead of all white - I just love brown sugar!!
The bars came out of the oven at a beautiful golden brown color and cooled for five minutes until it was time to cut them. As I mentioned yesterday, I seem to be totally incapable of cutting in a straight line or making uniform, even pieces. Which is why I wanted to use cookie cutters. Which I don't have. So I had to use my pizza cutter, and have shortbread bars in a variety of shapes and sizes. They still taste good though, and luckily no one is judging my uniformity. (Please, don't judge my uniformity!!)
As much as I enjoy plain cookies, I wanted to have some variety in my dessert. So I melted some chocolate in my makeshift double boiler and dipped away... Quite a nice combination, that vanilla and chocolate... No wonder it is so popular!