- Portion size 36 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
- 3/4 cups salted butter softened
- 1 cup granulated sugar
- 1/2 vanilla bean (or 1 tsp/5 mL vanilla)
- 1 egg
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 pinch salt
MethodIn large bowl, beat butter with sugar until fluffy; set aside.
Slit vanilla bean lengthwise. Lay, cut side up, on board; scrape out seeds and mash seeds into butter mixture. Beat in egg.
In separate bowl, stir together flour, baking powder and salt; stir into butter mixture in 3 additions, stirring after each. Divide in half and flatten into discs; wrap each and refrigerate for 1 hour.
On lightly floured surface, roll out each disc to 1/4-inch (5 mm) thickness. Using 3-inch (8 cm) mitten-shaped cookie cutter, cut out shapes. Place, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets.
Bake in 350°F (180°C) oven until light golden on bottoms and edges, about 10 minutes. Let cool on pans on racks for 1 minute; transfer to racks and let cool completely.
Nutritional facts Per cookie: about
- Sodium 45 mg
- Protein 1 g
- Calories 89.0
- Total fat 4 g
- Cholesterol 17 mg
- Saturated fat 2 g
- Total carbohydrate 12 g
- Iron 3.0
- Folate 5.0
- Vitamin A 4.0