Double Vanilla Sugar Cookies
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Double Vanilla Sugar CookiesTwo sources of vanilla give these cookies a deep and complex vanilla taste. Put the scraped bean pods into your sugar canister to add flavourful notes to granulated sugar.based on1 ratings. 2 user reviews.
This recipe makes 48 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 6363 cal |
| pro | 1 g1g pro |
| total fat | 3 g3g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 8 g8g carb |
| fibre | 00 fibre |
| chol | 11 mg11mg chol |
| sodium | 29 mg29mg sodium |
| potassium | 10 mg10mg potassium |
| % RDI: | - |
| iron | 22 iron |
| vit A | 33 vit A |
| folate | 66 folate |
- Preparation time: 50 minutes
- Total time : 2-3/4 hours
Two sources of vanilla give these cookies a deep and complex vanilla taste. Put the scraped bean pods into your sugar canister to add flavourful notes to granulated sugar.
Ingredients
- 1 vanilla bean , split1 vanilla bean, split
- 3/4 cup granulated sugar 3/4 cup granulated sugar
- 3/4 cup unsalted butter 3/4 cup unsalted butter
- 1 egg 1 egg
- 1 tsp vanilla 1 tsp vanilla
- 2-1/2 cups all-purpose flour 2-1/2 cups all-purpose flour
- 1/2 tsp baking powder 1/2 tsp baking powder
- 1/2 tsp salt 1/2 tsp salt
Preparation
Don't miss our video tutorial of this recipe where our food director Annabelle Waugh shows you how to split the vanilla bean, roll the dough to perfect thickness and bake to an even golden brown.
Using paring knife, scrape seeds from vanilla bean; reserve bean pods for another use. In food processor, pulse sugar with vanilla seeds to combine.
In large bowl, beat butter with sugar mixture until fluffy; beat in egg and vanilla. Whisk together flour, baking powder and sa< stir into butter mixture in 2 additions to make smooth dough.
Divide in half; wrap each and refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours; remove from refrigerator 15 minutes before proceeding.)
On lightly floured surface or between waxed paper, roll out dough to scant 1/4-inch (5 mm) thickness. Using floured 3-inch (8 cm) snowflake cutter, cut out shapes, rerolling and cutting scraps. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets; refrigerate until firm, about 15 minutes.
Bake in top and bottom thirds of 350ºF (180ºC) oven, switching and rotating pans halfway through, until golden on bottoms and edges, about 12 minutes. Transfer to racks; let cool completely.
Using paring knife, scrape seeds from vanilla bean; reserve bean pods for another use. In food processor, pulse sugar with vanilla seeds to combine.
In large bowl, beat butter with sugar mixture until fluffy; beat in egg and vanilla. Whisk together flour, baking powder and sa< stir into butter mixture in 2 additions to make smooth dough.
Divide in half; wrap each and refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours; remove from refrigerator 15 minutes before proceeding.)
On lightly floured surface or between waxed paper, roll out dough to scant 1/4-inch (5 mm) thickness. Using floured 3-inch (8 cm) snowflake cutter, cut out shapes, rerolling and cutting scraps. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets; refrigerate until firm, about 15 minutes.
Bake in top and bottom thirds of 350ºF (180ºC) oven, switching and rotating pans halfway through, until golden on bottoms and edges, about 12 minutes. Transfer to racks; let cool completely.
Source : Canadian Living Magazine: December 2011
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