Vanilla Biscuits Cookies Recipes

VANILLA SNAP BISCUITS: A DELICIOUS LITTLE COOKIE

Steps:

• Preheat the oven to 180 c / 350 f
• In a food processor mix the butter, sugar and vanilla until smooth
• Add the flour, egg and egg yolk and process until the mixture forms a soft dough
• Take the dough out the processor and knead slightly bringing it together in a ball and wrap it in cling film and place in the fridge for 30 minutes
• Roll the dough out on a lightly floured surface or between 2 sheets of baking paper until about ½ cm / 5mm thick
• Cut the dough into approximately 7cm rounds
• Place the dough rounds on a baking sheet that has been lined with baking paper or silicone baking sheets
• Bake for 10 - 12 minutes until golden brown
• Remove the biscuits carefully from the baking tray and allow them to cool on a wire cooling rack as they have a tendency to carry over cooking and could turn too brown once removed from the oven (I generally cool all biscuits on a cooling rack).
• When cooled, dust them with some icing sugar or decorate as desired.

SHAPED VANILLA COOKIES

Steps:

• Cream together the margarine, sugar and eggs. Stir in vanilla, flour, baking soda and salt.
• Roll out (not too thin) and cut into any shape. Bake at 375 degrees F (190 degrees C) for 8 minutes.
• I have used confectioner sugar frosting, or buttercream frosting, or even canned frosting ( if I'm desperate). Enjoy!

WW VANILLA BISCUITS (COOKIES)

Steps:

• Preheat oven to 180 deg C (356 deg F). Line 2 trays with baking paper.
• Into a medium bowl sift together the SR flour and custard powder. Stir in the sugar.
• Using your fingertips, rub the butter into the dry ingredients until the mixture looks like soft breadcrumbs.
• Combine the milk and vanilla essence then stir into the mix. It should form a firm dough.
• Drop 2 teaspoons of dough in heaps onto the the prepared trays. They will spread so allow space between biscuit. Lightly flatten with fork then sprinkle with almonds. Press lightly to adhere.
• Bake for 10-15 minutes or until golden on the bottom.

VANILLA FREEZER BISCUITS (COOKIES) (WITH VARIATIONS)

Steps:

• Scrape seeds from vanilla bean (they advise you discard the bean but stick it in a canister of sugar and you will soon have vanilla sugar).
• Beat butter, sugar and bean seeds until pale and creamy using an electric mixer.
• Add egg and beat until combined.
• Sift flour over butter mixture and use a wooden spoon, stir to combine.
• Place dough on a lightly floured surface and divide in half.
• Using hands shape each half in a 30cm long log.
• Wrap each log in baking paper, twirling ends to seal.
• Freeze for 2 hours or until firm.
• Remove logs from freezer 15 minutes before slicing.
• Preheat oven to 180 degree C (160 C for fan forced).
• Line 2 baking trays with baking paper.
• Remove paper from logs and slice into 1.5cm thick rounds.
• Place rounds, 3cm apart on prepared trays.
• Bake for 12 to 14 minutes or until light golden colour.
• Cool on trays for 5 minutes and transfer to wire rack to cool completely.
• Dust with icing sugar and serve.
• You can leave logs in freezer for up to 2 months, thaw for 1 hour before slicing and baking.
• VARIATIONS.
• Chocolate chips - Stir 1/2 cup chopped dark chocolate chips at the end of step 4.
• Pistachio - Stir in 2/3 cups of roughly chopped pistachio kernels at the end of step 4.
• Citrus - Add 1 tablespoon finely grated lemon or orange rind with vanilla bean seeds in step 2.

VANILLA BISCUITS (COOKIES)

Steps:

• cream butter, sugar and essence.
• add egg.
• then add dry ingredients.
• roll into balls.
• place on cold greased trays.
• press down with a fork.
• bake 15-20 minutes at 190 degrees.
• or 12-15 minutes for me because I have and aga.

SPARKLING VANILLA CHRISTMAS COOKIES

Steps:

• Tip the icing sugar, vanilla extract, egg yolk and butter into a mixing bowl, then stir together with a wooden spoon (or pulse in a food processor until well combined). Add the flour and mix to a firm dough. Shape the dough into two flat discs and wrap them. Chill for 20-30 mins. Heat oven to 190C/fan 170C/gas 5 and line two baking sheets with non-stick baking paper.
• Roll out the dough on a lightly floured surface to about the thickness of two £1 coins. Cut out Christmassy shapes (use a cutter if you like) and place on the baking sheets. Using the tip of a skewer, cut a small hole in the top of each cookie. Bake for 10-12 mins until lightly golden.
• Lift the biscuits onto a wire rack to cool. Meanwhile, mix the icing sugar with a few drops of cold water to make a thick, but still runny icing. Colour with edible food colouring, if you like. Spread it over the cooled biscuits, decorate with edible balls and thread with ribbon when dry.

VANILLA SNAP COOKIES

Steps:

• Place the butter, sugar and vanilla in a food processor and process until smooth.
• Add the flour, egg and extra egg yolk and process until a smooth dough forms.
• Turn the dough out onto a lightly floured surface and divide in half.
• Roll each piece out between sheets of non-stick baking paper until 5mm thick.
• Refrigerate for 10 minutes or until firm.
• Preheat oven to 160°C (325°F).
• Remove the top sheets of baking paper from the dough. Using a 6cm round cookie cutter, cut shapes from the dough, re-rolling as necessary.
• Place the rounds on lightly greased baking trays lined with non-stick baking paper and bake for 12-14 minutes or until golden.
• Allow to cool on trays for 10 minutes before transferring onto wire racks to cool.