VANILLA-BEAN SUGAR COOKIES
Categories Cookies Mixer Dessert Bake Christmas Back to School Chill Potluck Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 36 cookies
Number Of Ingredients 9
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.
GOURMET'S VANILLA BEAN COOKIES
I posted this in response to a request. The original version of this recipe came from Gourmet magazine. Plan ahead - the dough needs to chill at least 4 hours before slicing and baking. Save your empty vanilla bean pods after using in this recipe - if you stick the used pods into an airtight container of granulated sugar for at least a week, the sugar will become vanilla sugar for use in other recipes.
Provided by HeatherFeather
Categories Dessert
Time 5h10m
Yield 36 serving(s)
Number Of Ingredients 9
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.
TRIPLE VANILLA BEAN COOKIES
For vanilla lovers! This festive, very easy recipe uses a vanilla cake mix a take off of Recipe #77465 and home made vanilla bourbon extract Recipe #200097 , I have one posted as do others here on zaar. But by all means use the best real extract you have. If you look closely at the picture you'll see the flecks of seeds from the vanilla.
Provided by Rita1652
Categories Drop Cookies
Time 20m
Yield 4 dozen cookies, 20 serving(s)
Number Of Ingredients 7
Steps:
- Cookies:.
- Mix the first 4 ingredients together.
- Blend in morsels.
- Chill for 1 hour.
- Shape in 1" balls.
- Place on parchment lined baking sheet.
- Bake 10-12 minutes at 375°F.
- Cool on a wire rack.
- Icing:.
- Mix sugar and vanilla extract, slowly adding water to make a smooth creamy consistency. Drizzle over cooled cookies and let harden. Enjoy!
Nutrition Facts : Calories 263.5, Fat 13.1, SaturatedFat 4.6, Cholesterol 23.6, Sodium 187.5, Carbohydrate 34.4, Fiber 0.3, Sugar 25.4, Protein 2.6
TRIPLE CHOCOLATE ESPRESSO BEAN COOKIES
This is one of my favorite cookie recipes. The dough can be frozen and used later, if you don't want to make them all at once. Just place balls of the cookie dough into freezer bags and toss them in the freezer. Bake them straight from the freezer, increasing the baking time by a couple of minutes to compensate for the frozen dough.
Provided by Annisette
Categories Drop Cookies
Time 25m
Yield 2-3 dozen
Number Of Ingredients 12
Steps:
- Preheat oven 375°F.
- In a medium bowl, whisk together whole-wheat pastry flour, baking soda, baking powder, salt, and cocoa powder. Set aside.
- In a large bowl, cream the butter until light and fluffy. Add in the sugar and beat until the mixture is a thick, frosting-like consistency. Add in the eggs, one at a time, making sure each egg is incorporated before adding in the next one. Add in the vanilla and mix until it is incorporated.
- Gradually add the dry ingredients to the wet ingredients, stirring after each addition until the flour is incorporated. The dough should be moist and uniformly brown.
- Stir in the espresso beans and chocolate chips by hand, mixing just until they are evenly distributed throughout the dough.
- Drop the dough by heaping tablespoons onto a cookie sheet.
- Bake for about 10 minutes on the middle rack. Don't overbake or they will dry out. It's best to underbake them just a bit.
- Allow to cool.
Nutrition Facts : Calories 3159.4, Fat 156.4, SaturatedFat 90.5, Cholesterol 444.8, Sodium 1610.1, Carbohydrate 431.5, Fiber 35.4, Sugar 284.2, Protein 42.8
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