Triple Vanilla Bean Cookies Recipes

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-BEAN SUGAR COOKIES

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.

TRIPLE VANILLA BEAN COOKIES

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!

FUDGY TRIPLE CHOCOLATE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat butter, white and brown sugars, shortening, fudge sauce, eggs, and vanilla together in a large bowl until light and fluffy.
• Combine flour, cocoa, baking soda, and salt in a bowl. Stir flour mixture into the butter mixture until well blended. Mix in the chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake in the preheated oven until just set (cookies will be very soft), 8 to 10 minutes. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

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 SPRITZ COOKIES

Steps:

• Heat oven to 350 degrees. Using an electric mixer fitted with the paddle attachment or a handheld electric mixer, beat butter and sugars on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, vanilla and the zest, spices or almond extract (if using), and mix until well combined and smooth.
• Reduce speed to low, and gradually add flour and salt until just incorporated.
• Load dough into a cookie press. Following the directions that came with your cookie press (models can vary), push the dough onto ungreased baking sheets, leaving about 1 inch between cookies. Sprinkle cookies with decorative sugar.
• Bake until firm to touch and golden brown at edges, about 12 to 17 minutes. Transfer cookies onto a wire rack to cool completely.

TRIPLE FUDGE COOKIES

Steps:

• Preheat oven to 350 degrees F. Grease cookie sheets.
• Melt the chocolate squares and butter or margarine in a double boiler. Stir well and remove from heat.
• Cream sugar and eggs in medium sized bowl until thick and creamy. Mix in vanilla and melted chocolate.
• Mix in the flour, baking powder and salt until well blended. Stir in chocolate chips and nuts.
• Drop by teaspoonfuls about 1 1/2 inches apart on cookie sheet. Bake for 8 minutes or until tops crackle and look shiny. Cool 3 to 5 minutes. Remove to racks; cool completely.