Vanilla Bean Shortbread

To make these delicate cookies, use food from the pantry and aromatic vanilla seeds. Prepare it five days before cooking and store it in an airtight container.
Preheat the oven to 350 degrees.Line the bottom and sides of a 13-inch x 9-inch baking dish with foil; brush the foil with cooking spray and set aside.Spoon flour into dry measuring cups; smooth with a knife. Combine flour, cornstarch, and salt in a large bowl; whisk to combine.Put the butter in a medium bowl; beat with a mixer on medium speed for 2 minutes or until light and fluffy. Add the butter; beat with a mixer on medium speed for 3 minutes or until smooth. Gradually add the sugar, beating well. Peel the vanilla pods from the seeds and add them to the butter mixture; discard the seeds. Add the flour mixture, whisking on low speed until smooth. Spoon the batter onto the prepared pan. Cover the dough with thick plastic wrap; press down to a uniform thickness. Remove the plastic wrap. Bake at 350 ° C for 30 minutes or until the edges are lightly browned. Cool in the pan for 5 minutes on a wire rack; cut into 32 pieces. Carefully remove the foil from the pan; cool the squares completely on a wire rack.