SHAPED VANILLA COOKIES
These are soft, cake-like cookies, best with frosting. Roll them out thickly, and bake no more than 8 minutes. They will stay soft, and everyone raves over them. I use them as cutouts for holidays.
Provided by Carole
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 12
Number Of Ingredients 7
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!
Nutrition Facts : Calories 325.9 calories, Carbohydrate 40.8 g, Cholesterol 31 mg, Fat 16.1 g, Fiber 0.8 g, Protein 4.4 g, SaturatedFat 2.9 g, Sodium 433.8 mg, Sugar 17.1 g
EASY VANILLA COOKIE
An easy cookie to make, that makes you look like a pro!
Provided by Connie Gragg
Categories Desserts Cookies Cake Mix Cookie Recipes
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together the cake mix, egg and whipped topping until a dough forms. In a small bowl, stir together the cinnamon and sugar. Roll the dough into walnut sized balls and roll the balls in the cinnamon sugar mixture. Place on an unprepared cookie sheet about 1 to 2 inches apart.
- Bake for 12 to 15 minutes in the preheated oven. Cookies will be golden brown. Allow cookies to cool on the baking sheets for a few minutes before removing to cool on wire racks.
Nutrition Facts : Calories 260.4 calories, Carbohydrate 40.4 g, Cholesterol 16.4 mg, Fat 10.1 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 4.9 g, Sodium 293.6 mg, Sugar 25.1 g
VANILLA BUTTER COOKIES
This very basic cookie is tasty and so easy to whip together when you want something sweet. The recipe is based on one that appeared on a bottle of McCormick vanilla extract.
Provided by Melissa
Categories Drop Cookies
Time 15m
Yield 36 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Cream butter and sugar.
- Add egg, vanilla, and almond extract, if using, and beat well.
- Mix in flour.
- Drop by rounded teaspoonfuls onto parchment-lined cookie sheet and bake 10-12 minutes.
SIMPLE VANILLA COOKIES
Makes about 4 dozen cookies.
Provided by Suzanne Cowden
Categories Dessert
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Grease or line two baking sheets with parchment paper.
- In a large bowl, mix the butter with a wooden spoon until it is light and fluffy. Add 1 cup of sugar and mix until well combined. Add remaining sugar and mix well.
- Add the egg, vanilla, and salt; mix to combine. Add flour in three additions, mixing until the flour is just incorporated after each addition. The mixture should be loose and crumbly.
- Using your hands, press the dough against the bottom and sides of the bowl to bring it together into one cohesive mass.
- Shape dough into 1 1/2-inch balls (about 1 tablespoon each) and place them about 1-inch apart on prepared baking sheets. Using the bottom of a glass or the tines of a fork, flatten the cookies gently. If the dough sticks to the glass or fork as you work, dip it in granulated sugar between cookies.
- Bake until the cookies' edges just begin to brown, about 10 to 12 minutes. Serve warm or at room temperature.
VANILLA SUGAR COOKIES
Provided by Food Network
Categories dessert
Time 2h20m
Yield 12 (3-inch) cookies
Number Of Ingredients 7
Steps:
- In a medium bowl, sift together the flour, salt, and baking powder. Set aside.
- In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and vanilla and beat until combined.
- Add the flour mixture in 2 batches, scraping down the bowl after each addition. Beat until the dough just comes together, being careful not to over mix.
- Turn out the dough onto a lightly floured surface. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.
- Place the ball of dough between 2 pieces of parchment paper and roll out to 1/4-inch thick. Keeping the dough in the parchment, transfer to a cookie sheet and place in the refrigerator for at least 1 hour.
- Preheat the oven to 350 degrees F.
- Cut out the cookies in the desired shapes and place on a half-sheet pan lined with parchment paper or an un-greased nonstick cookie sheet, at least 1-inch apart. Transfer to the freezer and chill for at least 15 minutes or until they are firm.
- Bake until the cookies are light golden brown, about 10 minutes.
- Let cookies cool completely on the sheets before decorating.
VANILLA SUGAR COOKIES
Make and share this Vanilla Sugar Cookies recipe from Food.com.
Provided by riffraff
Categories Dessert
Time 25m
Yield 48 cookies
Number Of Ingredients 7
Steps:
- Sift together flour, baking powder, and salt; set aside.
- Beat butter and sugar until fluffy.
- Beat in eggs one at a time, scraping down bowl each time, then add vanilla.
- Add flour mixture and mix at low speed until dough just comes together.
- Knead a couple of times just until smooth, then pat into a flat disk, wrap in plastic and chill until firm enough to roll.
- Roll and cut as desired and place on parchment-lined sheets.
- Bake at 350° for 8-10 minutes.
Nutrition Facts : Calories 105.5, Fat 4.1, SaturatedFat 2.5, Cholesterol 17.9, Sodium 35.6, Carbohydrate 15.9, Fiber 0.3, Sugar 8.4, Protein 1.3
VANILLA SNAP COOKIES
Use this quick and easy vanilla cookie recipe from Donna Hay to make Simple Vanilla Jam Drops.
Provided by Donna Hay
Categories HarperCollins Cookies Vanilla Bake Kid-Friendly Quick & Easy Small Plates
Yield Makes 44
Number Of Ingredients 6
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.
BASIC VANILLA COOKIE DOUGH
For tinted cookies, add drops of gel-paste food coloring once the flour is incorporated. If you'd like to try a variation, see what ingredients to add: Spice Cookie Dough, Chocolate Cookie Dough, Citrus Cookie Dough.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Whisk together flour, baking powder, and salt in a large bowl. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. Add flour mixture, and beat until combined. Proceed with variations:Thumbprints and Ball CookiesShaped Icebox CookiesLayered Icebox CookiesGlazed Spritz CookiesCutout Cookies
SPARKLING VANILLA CHRISTMAS COOKIES
Hang these from a Christmas tree or pack them into boxes as end-of-term gifts for teachers and friends.
Provided by Lesley Waters
Categories Buffet, Snack, Supper, Treat
Time 22m
Yield Makes 20 biscuits
Number Of Ingredients 9
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.
Nutrition Facts : Calories 233 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
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