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.
- Portion size 48 servings
- Credits : Canadian Living Magazine: December 2011
MethodDon'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 salt; 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.
Nutritional facts Per cookie: about
- Sodium 29 mg
- Protein 1 g
- Calories 63.0
- Total fat 3 g
- Potassium 10 mg
- Cholesterol 11 mg
- Saturated fat 2 g
- Total carbohydrate 8 g
- Iron 2.0
- Folate 6.0
- Vitamin A 3.0