Coconut Vanilla Bean Shortbread (and Vanilla Sugar)

Adapted from Cooking Light

Cooking spray

2 cups all-purpose flour

1/4 cup cornstarch

1/4 teaspoon salt

1/2 cup butter, softened

1/2 cup extra virgin coconut oil

1/2 cup sugar

2 vanilla beans, split lengthwise

1. Preheat oven to 350

2. Line bottom and sides of a 13 x 9 inch baking pan with foil.  Coat the foil with cooking spray and set aside.

3. Combine flour, cornstarch, and salt in a large bowl; stir with a whisk.

4. Place butter in a medium bowl; beat with a mixer at medium speed until light and fluffy.  Add oil.  Beat with a mixer at medium speed until well blended.  Gradually add sugar, beating well and scraping down the sides of the bowl as you mix.  Scrape seeds from the vanilla beans and add seeds to butter mixture.*  Add flour mixture, beating at low speed until just blended.  Spoon dough into prepared pan.  Press into pan until you have reached an even thickness.  Bake at 350 for 30 minutes or until edges are lightly browned.  Cool slightly and cut.  

*Use discarded vanilla beans to make vanilla sugar!  

Gently pat dry the vanilla bean.  Using a small jar with a lid, place a vanilla bean and granulated sugar inside the jar and close.  Shake the jar to agitate the sugar around the bean.  Keep out on the counter and every day, agitate the jar to keep the sugar from caking.  After about 2 weeks, the sugar should be nicely flavored!  You can discard the bean or keep it in the jar. 

These make great hostess gifts!