Gourmets Vanilla Bean Cookies Recipes

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VANILLA-BEAN SUGAR COOKIES



Vanilla-Bean Sugar Cookies image

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

6 tablespoons unsalted butter, softened
2 tablespoons cold vegetable shortening
1 cup sugar
2 vanilla beans
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

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 SUGAR COOKIES



Vanilla-Bean Sugar Cookies image

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

1 stick plus 2 tablespoons unsalted butter, room temperature
1/2 cup granulated sugar
1/2 teaspoon kosher salt
1 large egg, separated
1 1/2 teaspoons pure vanilla paste, or 1/2 vanilla bean, split and seeds scraped
1 1/4 cups unbleached all-purpose flour
Gold and pink sanding sugar (preferably a combination of fine and coarse)

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.

GOURMET'S VANILLA BEAN COOKIES



Gourmet's Vanilla Bean Cookies image

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

6 tablespoons unsalted butter, softened
2 tablespoons vegetable shortening, chilled
1 cup granulated sugar, divided,approximately
2 whole vanilla beans
1 large egg
1 teaspoon real vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

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.

TRIPLE VANILLA BEAN COOKIES



Triple Vanilla Bean Cookies image

For vanilla lovers! This festive, very easy recipe uses a vanilla cake mix a take off of Recipe #77465 and home made vanilla bourbon extract Recipe #200097 , I have one posted as do others here on zaar. But by all means use the best real extract you have. If you look closely at the picture you'll see the flecks of seeds from the vanilla.

Provided by Rita1652

Categories     Drop Cookies

Time 20m

Yield 4 dozen cookies, 20 serving(s)

Number Of Ingredients 7

1 (18 ounce) package vanilla cake mix
2 large eggs
1/2 cup shortening
1 teaspoon vanilla extract
10 ounces vanilla chips, Nestle swirled holiday morsels
1 cup powdered sugar
1/2 teaspoon vanilla extract, Bourbon Vanilla

Steps:

  • Cookies:.
  • Mix the first 4 ingredients together.
  • Blend in morsels.
  • Chill for 1 hour.
  • Shape in 1" balls.
  • Place on parchment lined baking sheet.
  • Bake 10-12 minutes at 375°F.
  • Cool on a wire rack.
  • Icing:.
  • Mix sugar and vanilla extract, slowly adding water to make a smooth creamy consistency. Drizzle over cooled cookies and let harden. Enjoy!

Nutrition Facts : Calories 263.5, Fat 13.1, SaturatedFat 4.6, Cholesterol 23.6, Sodium 187.5, Carbohydrate 34.4, Fiber 0.3, Sugar 25.4, Protein 2.6

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