Shortbread Cookies
Preheat oven to 325°F. Using a stand or hand mixer, beat together the sugar, butter, and Vanilla Bourbon for 3 minutes. Mixture should look light in colour and fluffy.
Add in both flours and mix just until combined. Wrap and chill dough in the refrigerator for 30 minutes.
Lightly flour counter and roll chilled dough until ¼ to ½ inch thick. Cut desired cookie shapes using a knife or cookie cutter. Long finger shapes are best for dipping. Place cookies on a parchment-lined baking sheet, leaving an inch between cookies.
Re-roll dough and cut again until all the dough is used, taking care not to add too much flour during the rolling process.
Bake 10-12 minutes until shortbread edges are very lightly browned. Cool and store in an airtight container for up to 2 months.