GOURMET'S VANILLA BEAN COOKIES
I posted this in response to a request. The original version of this recipe came from Gourmet magazine. Plan ahead - the dough needs to chill at least 4 hours before slicing and baking. Save your empty vanilla bean pods after using in this recipe - if you stick the used pods into an airtight container of granulated sugar for at least a week, the sugar will become vanilla sugar for use in other recipes.
Provided by HeatherFeather
Categories Dessert
Time 5h10m
Yield 36 serving(s)
Number Of Ingredients 9
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 SUGAR COOKIES
Instead of icing this season's sugar cookies, we stamped out circles and edged them in two sizes of sanding sugar for full, colorful coverage. But here's a handy shortcut: Shape the dough into a log, coat it in sugar, and then chill, slice, and bake. Either way you play it, these will be a reliable hit at the cookie swap.
Provided by Sarah Carey
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h35m
Yield Makes about 4 dozen
Number Of Ingredients 7
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 BEAN SUGAR COOKIE CRINKLES
Sugar cookie crinkles? Oh yes we did. Two of our favorite Christmas cookies come together in this sweet and simple treat, made special with real vanilla beans.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 60
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
- In large bowl, beat granulated sugar, softened butter and seeds from 2 vanilla beans with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in eggs, one at a time, just until smooth. On low speed, beat flour mixture into sugar mixture until well blended. Cover and let dough stand at room temperature 10 minutes.
- Shape dough into 60 (1 1/4-inch) balls. In small bowl, place 1 cup powdered sugar. Roll each cookie in powdered sugar; shake off excess. Place on ungreased cookie sheets 2 inches apart.
- Bake 12 to 14 minutes or until edges are until light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, at least 15 minutes. Sprinkle with additional powdered sugar. Store in airtight container at room temperature.
Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 7 g, TransFat 0 g
VANILLA-BEAN SUGAR COOKIES
Categories Cookies Mixer Dessert Bake Christmas Back to School Chill Potluck Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 36 cookies
Number Of Ingredients 9
Steps:
- In a bowl with an electric mixer beat together butter, shortening, and 3/4 cup sugar until light and fluffy. With a knife halve vanilla beans lengthwise. Scrape seeds into butter mixture and beat in egg and vanilla extract until combined well. Sift flour, baking powder, and salt into mixture and beat until just combined.
- On a large sheet of wax paper form dough into a 10- by 2-inch log and roll up in wax paper. Chill dough until firm, at least 4 hours. Dough keeps up to 3 days wrapped in wax paper and foil.
- Preheat oven to 375°F.
- Put remaining 1/4 cup sugar on a platter. Remove wax paper and roll log in sugar (not all sugar will adhere to log). Cut log crosswise into 1/4-inch-thick slices and dip cut sides of slices in sugar on platter. Arrange cookies 1/2 inch apart on ungreased baking sheets and bake in batches in middle of oven 10 to 12 minutes, or until edges are pale golden. With a metal spatula transfer cookies to a rack to cool. Cookies may be made 2 days ahead (see note, above) and kept between sheets of wax paper in an airtight container.
VANILLA BEAN CHEESECAKE
If you like restaurant vanilla bean cheesecake, then try this! The cookies make this one much more special and far more yummy. Pure vanilla bean extract is a must. I use Tahitian vanilla beans and extract. This also makes more than enough batter for a 10 inch pan, so you can make cupcakes too.
Provided by AIMEEBOZ
Categories Desserts Cakes Cheesecake Recipes
Time 5h45m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F (150 degrees C), and lightly butter a 10 inch springform pan.
- Place the sandwich cookies into a plastic bag, and crush with a rolling pin. Pour the crumbs into a bowl, and mix with the scraped seeds of 1 vanilla bean. Drizzle the crumbs with melted butter and stir to combine. Press the crumb mixture firmly into the bottom and up the sides of the springform pan, and set aside.
- Place the softened cream cheese and sugar into the work bowl of an electric mixer, and beat for about 3 minutes on Medium speed, until the mixture is smooth. Beat in the eggs one at a time, incorporating each egg before adding the next one. Add the scraped seeds of 2 vanilla beans, the vanilla extract, sour cream, and heavy cream, and beat on Medium-High speed for about 1 minute, until the mixture is blended and smooth.
- Pour the mixture into the cookie crumb crust, leaving about 2 inches of space from the top of the pan for the cake to expand as it bakes.
- Place a baking dish onto the bottom rack of the preheated oven, and fill it halfway with boiling water. Place the cheesecake onto the middle rack, above the pan of boiling water, and bake until a small knife inserted into the middle of the cheesecake comes out clean, about 1 hour and 20 minutes.
- Turn the oven off and let the cheesecake cool down inside the oven for 1 hour. Cover the cheesecake with plastic wrap, then aluminum foil, and refrigerate at least 4 hours or overnight before serving.
Nutrition Facts : Calories 538.3 calories, Carbohydrate 47.4 g, Cholesterol 143.1 mg, Fat 35.8 g, Fiber 0.5 g, Protein 8.3 g, SaturatedFat 18.9 g, Sodium 333.4 mg, Sugar 21.7 g
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