Gourmets Vanilla Bean Cookies Recipes

GOURMET'S VANILLA BEAN COOKIES

Steps:

• Cream together the butter, chilled shortening, and 3/4 cup of the sugar until light and fluffy.
• With a sharp knife halve vanilla beans lengthwise, then scrape the seeds directly into the butter mixture, mixing to combine.
• Beat in egg and vanilla extract until combined well.
• Sift together flour, baking powder, and salt; add to butter mixture and mix until just combined.
• Set a large sheet of waxed paper on a flat surface.
• Set dough onto the waxed paper and form dough into a 10x2" log.
• Roll up dough log in wax paper, seal ends with rubber bands, and chill until firm, at least 4 hours and up to 3 days (stick wrapped log into a plastic ziptop baggie to keep from drying out).
• Preheat oven to 375 degrees F.
• Pour remaining 1/4 cup sugar onto a shallow platter.
• Remove wax paper and roll dough log in sugar (not all sugar will stick).
• Cut dough into rounds,1/4" thick.
• Dip the cut sides of each cookie round into the remaining sugar on platter (add a little extra sugar if you need more).
• Arrange cookies 1/2" apart on ungreased cookie sheets and bake one batch at a time in the middle of your oven 10-12 minutes, or until edges are a very pale golden brown.
• Remove baked cookies to wire racks to cool.

VANILLA-BEAN SUGAR COOKIES

Steps:

• In a bowl with an electric mixer beat together butter, shortening, and 3/4 cup sugar until light and fluffy. With a knife halve vanilla beans lengthwise. Scrape seeds into butter mixture and beat in egg and vanilla extract until combined well. Sift flour, baking powder, and salt into mixture and beat until just combined.
• On a large sheet of wax paper form dough into a 10- by 2-inch log and roll up in wax paper. Chill dough until firm, at least 4 hours. Dough keeps up to 3 days wrapped in wax paper and foil.
• Preheat oven to 375°F.
• Put remaining 1/4 cup sugar on a platter. Remove wax paper and roll log in sugar (not all sugar will adhere to log). Cut log crosswise into 1/4-inch-thick slices and dip cut sides of slices in sugar on platter. Arrange cookies 1/2 inch apart on ungreased baking sheets and bake in batches in middle of oven 10 to 12 minutes, or until edges are pale golden. With a metal spatula transfer cookies to a rack to cool. Cookies may be made 2 days ahead (see note, above) and kept between sheets of wax paper in an airtight container.

GLAZED VANILLA BEAN COOKIES

Steps:

• Preheat oven to 350 degrees.
• In the large bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat together the butter and vanilla sugar for about three minutes, until fluffy. Add the egg and vanilla extract and beat until smooth.
• In a medium bowl, sift together the flour, baking powder, and salt.
• Turn the power to low and mix in the flour mixture just until the dough comes together.
• Scoop tablespoonfuls of dough and gently roll them into rounds in your hand. Lay them on the cookie sheet, about two inches apart, and press down slightly.
• Bake for about 12 minutes until the cookies just begin to turn golden around the edges. Remove cookies from the oven and let sit for about two minutes, then move them to a wire rack and let cool completely.
• Make the glaze. In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and vanilla bean seeds until smooth.
• Dip the top of each completely-cooled cookie into the glaze, set back on wire rack and let the glaze set (about 15 minutes). I like to place a paper towel or two under the wire rack for easier clean-up.