I recently found Williams-Sonoma Ground Tahitian Vanilla Bean and I just had to have it. I mean, some girls see a pair of shoes, an outfit or a purse and have to have it. Not me. Nope. You show me some good food items or new kitchen gadget though and I will ooh and ahh with the best of them. I completely love vanilla beans. The seeds add such pretty little specks to food. It’s like the food has freckles. Then you go ahead and make a Ground Tahitian Vanilla Bean and come on now! This girl just flips her lid!
For those of you that don’t know, there are different types of vanilla beans. The most common one is Madagascar Bourbon Vanilla Beans and they have a fruity, sweet cream flavor. Next you have Mexican Vanilla Beans. These are rarer and have a woody, spicy flavor that is more subtle. Last but not least, there is Tahitian Vanilla Beans. They have more water and oil in them than the others and have a fruity, floral taste to them.
So once I got my hands on the Williams-Sonoma Ground Tahitian Vanilla Bean I knew I had to pair it with a tropical flavor to compliment it properly. I also wanted the lovely little vanilla bean flecks to be on display in what I made. I decided to make a Passion Fruit Shortbread Cookie with a white chocolate drizzle. They came out lovely. They have a nice light tropical flavor paired with the buttery goodness of the shortbread.
Passion Fruit Shortbread
2 1/2 c. all-purpose flour
1 c. butter
1/2 c. sugar
1 tsp. Williams-Sonoma Ground Tahitian Vanilla Bean
5 tbsp. passion fruit juice (I used Goya)
2 oz. white chocolate, melted
In the bowl of a stand mixer fitted with the paddle attachment cream the butter. Add in the sugar and vanilla bean and mix until well combined. Slowly add the passion fruit juice 1 tbsp. at a time. Stir in the flour on low-speed and mix until just combined.
Form the dough into a disc and wrap in plastic wrap. Chill the dough for 30 minutes and preheat the oven to 325° at this time.
Roll the dough out to 1/8″ thickness and then cut out into desired shape. Place on a parchment lined baking sheet and bake for 15-18 minutes. These should not brown.
Cool the cookies on the pan for a few minutes and then finish cooling on a wire rack. Once completely cool drizzle with the melted white chocolate.
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