Vanilla Sugar Recipes

Steps:

• Using a paring knife, scrape the seeds out of the vanilla bean. Place the vanilla bean seeds and sugar in a food processor (or, if you don't have one, in a large bowl). Slice the reserved vanilla bean pod(s) in half crosswise and pop them in a jar; set aside. Pulse the food processor or use your hands in the bowl to blend together the seeds and sugar until totally incorporated, about 15 seconds in the food processor.
• Sift the vanilla sugar through a strainer and pour it into the jar over the pods. Close the jar and let the pods continue to infuse the sugar for weeks. The vanilla sugar is best 2 weeks after preparing. Enjoy!

Steps:

• Place sugar in an airtight container. Split vanilla bean lengthwise. Using the tip of a sharp knife, scrape seeds from the center into sugar; add bean. Seal container and shake until blended. Let stand, covered, at least 1 week. Use as regular granulated sugar, discarding bean as it loses its flavor.

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.

Steps:

• Pour the sugar into an airtight container. If the vanilla bean is whole, slice it halfway through the long way, open up the bean, and use a spoon or kitchen knife to scrape out the black gooey specks. Stir the specks into the sugar, and bury the bean pod in the sugar. Cover the jar and let stand for at least 1 week.

Steps:

• If vanilla bean is whole, slice down side of bean with back of knife and scrape seeds into airtight container with the sugar. Bury bean in sugar and seal tightly with lid. Let sit for 1 to 2 weeks. Use as regular, granulated sugar.

Steps:

• Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking soda and cream of tartar. Gradually beat into creamed mixture. Refrigerate, covered, for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes. Cool on wire racks. , For frosting, beat confectioners' sugar, butter, vanilla and enough milk to reach desired consistency. If desired, add a few drops of food coloring. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; transfer frosting to bag. Pipe decorations. Sprinkle with colored sugar. Freeze option: Freeze undecorated cookies, layered between waxed paper, in freezer containers. To use, thaw and decorate as desired.

Steps:

• Place sugar in a medium bowl. Using a sharp paring knife, halve vanilla beans lengthwise. Scrape vanilla seeds from the pod into the sugar using the side of the knife. Mix vanilla seeds and sugar using your finger tips or a fork, to evenly distribute the seeds throughout the sugar. Strain sugar mixture through a fine mesh sieve into an airtight container. Halve vanilla pods crosswise, and submerge them in sugar. Cover and store in an airtight container up to 3 months.

Steps:

• Place the sugar and the bean in a food processor fitted with a steel blade and process for 2 or 3 minutes, until the vanilla bean is ground. Transfer to an airtight container and let stand for one week. Sift before sprinkling freely on cookies. May be stored indefinitely.