Use a level tablespoon of bourbon; extra liquid can make the dough sticky and difficult to slice.
Vanilla bean and a small spoonful of bourbon flavor deeply buttery rounds with a crisp rim and tender center.
The recipe card lists measured ingredients, numbered steps, storage guidance, and a nutrition estimate when available. Total time includes the listed preparation, rest, baking, and cooling periods for this recipe.
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Bourbon Vanilla Bean Shortbread Rounds Recipe
Follow the tray sizes, portions and baking intervals in the instructions below.
Total time includes hands-on preparation, required chilling or resting, whole-batch cooking, cooling and finishing.
Kitchen tools you’ll need
- mixer
- small knife
- parchment
- knife
- baking sheets
Ingredients
US measures are approximate. Gram weights help keep portions consistent; spice weights vary with density.
Instructions
Prepare the ingredients
- Prepare the ingredients: Beat butter, sugar and vanilla seeds until smooth.
Make the dough or filling
- Make the dough or filling: Add bourbon and mix briefly; add flour and salt just until a dough forms.
Chill the dough
- Chill the dough: Shape into a 2-inch log, wrap and chill 2 hours.
Shape the cookies
- Shape the cookies: Slice 24 rounds 1/3 inch thick and arrange on lined sheets.
Bake and set
- Bake and set: Bake at 325°F (165°C) for 16–19 minutes until the edges are pale gold.
Cool and finish
- Cool and finish: Cool fully before packing.
Chef’s Science & Pro Tips
Ingredient science
Scrape the full vanilla bean into the sugar to distribute the seeds.
Technique & texture
Chill the log until firm and rotate it while slicing to keep rounds circular.
Finishing & serving
The alcohol does not have a guaranteed zero-residue result after baking; label for guests accordingly.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | up to 7 days | Airtight at room temperature up to 7 days. |
| Refrigeration | As described | No refrigeration needed for the baked rounds. |
| Raw freezing | up to 1 month | Freeze the wrapped dough log up to 1 month. thaw until sliceable. |
| Baked freezing | up to 2 months | Freeze baked cookies airtight up to 2 months. |
| Restoring | As described | Thaw uncovered and serve at room temperature. |
Notes
- Scale ingredients, including US measures, without changing cookie size or oven temperature. Extra trays increase whole-batch time.
Nutrition
Approximate values per portion from the listed ingredient weights divided into 24 equal portions. Includes required fillings and finishes. Brands, unused coatings and actual portion size affect the estimate.
Frequently Asked Questions
Can I omit the bourbon?
Yes; leave it out and add no replacement liquid for a pure vanilla bean shortbread.
Can vanilla extract replace the bean?
Use 1 teaspoon extract for a less visibly flecked cookie.
Are these alcohol-free after baking?
Do not assume so; retained alcohol can vary by time, size and baking conditions.
Browse more cookie ideas in the Christmas Shortbread Cookies collection.
