Vanilla Bean Spice Sugar Cookies Food

GOURMET'S VANILLA BEAN COOKIES

Steps:

• Cream together the butter, chilled shortening, and 3/4 cup of the sugar until light and fluffy.
• With a sharp knife halve vanilla beans lengthwise, then scrape the seeds directly into the butter mixture, mixing to combine.
• Beat in egg and vanilla extract until combined well.
• Sift together flour, baking powder, and salt; add to butter mixture and mix until just combined.
• Set a large sheet of waxed paper on a flat surface.
• Set dough onto the waxed paper and form dough into a 10x2" log.
• Roll up dough log in wax paper, seal ends with rubber bands, and chill until firm, at least 4 hours and up to 3 days (stick wrapped log into a plastic ziptop baggie to keep from drying out).
• Preheat oven to 375 degrees F.
• Pour remaining 1/4 cup sugar onto a shallow platter.
• Remove wax paper and roll dough log in sugar (not all sugar will stick).
• Cut dough into rounds,1/4" thick.
• Dip the cut sides of each cookie round into the remaining sugar on platter (add a little extra sugar if you need more).
• Arrange cookies 1/2" apart on ungreased cookie sheets and bake one batch at a time in the middle of your oven 10-12 minutes, or until edges are a very pale golden brown.
• Remove baked cookies to wire racks to cool.

VANILLA BEAN SPICE SUGAR COOKIES

Steps:

• Cut vanilla bean in half lengthwise.
• Carefully scrape out seeds, using a small sharp knife.
• Set seeds aside.
• Beat butter in a large mixing bowl at medium speed of an electric mixer until creamy.
• Gradually add vanilla sugar and vanilla bean seeds, beating until light and fluffy.
• Add egg and vanilla extract, mixing well.
• Combine flour,spices and salt,gradually add to butter mixture, beating until smooth.
• Divide dough into four.
• Wrap each in plastic wrap, and chill 1 hour.
• Roll each dough to 1/4" thickness on a lightly floured surface.
• Cut with 3" and 4" your favorite cookie cutters.
• Place on lightly greased cookie sheets.
• Bake at 350° for 8 to 10 minutes or until edges of cookies are lightly browned.
• Cool 1 minute on cookie sheets; remove to wire racks, and cool completely.
• Combine 1/2 cup white chocolate morsels and 1 tablespoon shortening in a 1-cup glass measure.
• Melt morsels according to package directions.
• Place cookies on a wire rack over wax paper.
• Pour or spread white chocolate mixture over each cookie, tilting cookie to coat completely.
• Sprinkle cookies with sparkling sugar.
• Let stand until frosting hardens.
• Repeat procedure with remaining white morsels, shortening, and sugar until all cookies are decorated.

VANILLA-BEAN SUGAR COOKIES

Steps:

• In a stand mixer fitted with paddle attachment, beat butter with granulated sugar and salt on medium speed until light and fluffy, about 2 minutes. Add egg yolk and vanilla; beat to combine. Add flour and beat until a soft dough forms, about 30 seconds. Divide in half; place each half between two sheets of floured parchment and roll out to 1/4-inch thickness. Refrigerate 15 minutes.
• Preheat oven to 325°F. Using a cookie cutter, cut dough into 1 1/4-inch rounds. Gather scraps and reroll; refrigerate 15 minutes and cut more rounds. Refrigerate rounds 20 minutes. Brush edges of cookies with egg white; roll in sanding sugar to coat. Arrange on parchment-lined baking sheets, 1 inch apart. (If dough is softening, return to refrigerator 10 minutes.)
• Bake, rotating halfway through, until cookies are just golden on bottoms, 15 to 18 minutes. Let cool completely on pans on wire racks. Cookies can be stored in an airtight container at room temperature up to 1 week.

VANILLA KIFLI -- A VANILLA COOKIE (HUNGARY)

Steps:

• In a large mixing bowl, cream together the butter & granulated sugar, then beat in the egg yolks & vanilla extract, before gradually beating in the flour.
• Form the dough into a ball & let it stand at room temperature for 2 hours.
• Preheat oven to 375 degrees F.
• To form the crescents, roll about 1 tablespoon of the dough in the palms of your hands, continuing to roll & form a rope about 3 inches long & 1/2 inch thick. Bend the rope to form a crescent, then repeat with the remaining dough, while placing the crescents on ungreased cookie sheets about 1 inch apart.
• Bake about 10-12 minutes (Cookies will STILL be white in color.), then let them cool on the cookie sheets for 5 minutes to prevent breaking.
• While cookies are still warm, carefully roll each one in vanilla sugar, before letting them cool completely.
• In a double boiler, melt chocolate over low heat, & when cookies are cool, dip one tip of each cookie into the melted chocolate, then set on waxed paper to dry.

SPICE SUGAR COOKIES

Steps:

• Preheat oven to 375 degrees.
• Cream shortening and sugars, then add egg and vanilla and mix well.
• Sift together dry ingredients, then add them to the creamed mixture.
• Fold in the walnuts.
• Roll into 1" balls and roll balls in granulated sugar.
• Bake 10-12 minutes.

VANILLA SUGAR COOKIES

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.