For Vanilla Bean Shortbread Cookies

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until combined well. Scrape down the sides of the bowl with a spatula.

Add the eggs, one at a time until incorporated. Scrape down the sides of the bowl after each addition.

Add the Rodelle Vanilla Bean Paste, mixing on low speed to combine.

In a medium bowl, whisk together the flour, cornstarch and salt. Add the dry ingredients to the butter and sugar mixture and mix on medium speed for about 3-4 minutes until the dough comes together in a ball. It may appear dry at first but as you continue to mix the dough will begin to pull away from the sides of the bowl.

Transfer the dough to a flat surface and gather into a ball. Cut the ball in half and cover one half with plastic wrap. Roll the other half out between two pieces of parchment paper until about 1/4″ thick. Slide the parchment covered dough onto a cookie sheet and refrigerate for 20-30 minutes until firm.

Meanwhile, preheat the oven to 350 degrees. Line to baking sheets with parchment paper. Set aside.

Once the dough is chilled and firm, use a 2 inch cookie or biscuit cutter to cut the dough into rounds. Transfer the prepared shapes onto a parchment lined baking sheet, leaving just an inch between each cookie. Freeze for 10 minutes before baking to help the cookies maintain their shape. Gather up any unused dough and roll it out again between two pieces of parchment. Chill once more before cutting into shapes.

Bake for 10-11 minutes. The cookies will not brown too much at the edges. Be careful not to over bake. Repeat with remaining cookie dough until all of the dough has been used.

Cool the cookies completely before assembling the sandwiches.

For Strawberry Buttercream

Pulse 1 cup of fresh or frozen strawberries in a food processor. Transfer to a small saucepan and add 2 tablespoons of water. Cook the mixture down over medium low heat until thickened. Strain the strawberry puree over a small bowl through a fine mesh strainer. Discard the pulp and seeds. Set the puree aside to cool.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until light and fluffy. Add the confectioners sugar ½ cup at at a time. Once combined, increase the speed to medium high and beat for one minute. Add 3 tablespoons of the cooled strawberry puree. Mix to combine well. Add the heavy cream, one tablespoon at a time until desired consistency is reached.

Transfer the buttercream to a large piping bag fitted with a star tip. Pipe a swirl of buttercream onto the flat side of one cookie. Top with a second cookie and gently press together to form a sandwich.