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This is a shortbread recipe inspired by the version published in The Castle Cookbook by Marjorie Collard and Ann Marie Lopez. I added a few of my own touches and elaborated on the instructions - the end result is a perfectly light and buttery shortbread cookie with just the right amount of sweetness.
Makes 3 or 4 dozen tiny cookies - more or less depending on the size of your cutters.
4 cups all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon fine grain sea salt
1 pound unsalted butter
1 cup powdered sugar
1/2 teaspoon vanilla extract
1 vanilla bean (optional)
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