Vanillaspicesliceandbakecookies Recipes

VANILLA SPICE SLICE AND BAKE COOKIES

Steps:

• Beat butter at medium speed with an electric mixer, gradually adding sugar and beating well. Add egg and vanilla and beat well. Combine flour, soda, salt and spices; add to butter mixture, beating well. Stir in pecans.
• Shape dough into two 12-inch rolls. Wrap in wax paper and chill at least two hours.
• Unwrap rolls and cut into 1/4-inch slices and place on ungreased (or Silpat-lined) baking sheets.
• Bake at 350°F for 10 to 12 minutes. Cool slightly on baking sheets, then remove to wire racks to cool completely.
• Note: Dough can be frozen for several months. Slice dough while frozen and bake as directed.

SHAPED VANILLA COOKIES

Steps:

• Cream together the margarine, sugar and eggs. Stir in vanilla, flour, baking soda and salt.
• Roll out (not too thin) and cut into any shape. Bake at 375 degrees F (190 degrees C) for 8 minutes.
• I have used confectioner sugar frosting, or buttercream frosting, or even canned frosting ( if I'm desperate). Enjoy!

VANILLA SLICE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Unfold puff pastry sheets, and place flat onto baking sheets. Bake for 10 to 15 minutes, or until lightly browned and puffed. Set aside.
• Combine the sugar, custard powder and cornstarch in a large saucepan. Mix in just enough milk to form a paste, then gradually mix in the rest. This will prevent lumps from forming. Add the butter. Cook over medium heat, stirring frequently until thick. You may need to use a whisk to ensure a smooth consistency. When the mixture comes to a simmer, cook stirring constantly for 2 minutes. Remove from the heat, and stir in the egg yolks and vanilla.
• Line a 9 inch baking dish with aluminum foil. Place one of the baked pastry sheets in the bottom of the dish. Spread the custard filling in an even layer over the pastry, and top with the other sheet.
• Mix the confectioners' sugar with 1 tablespoon of milk, and a dash of vanilla to make an icing. Spread over the top of the pastry. Refrigerate until the custard layer is firm. Remove from the pan and slice.

VERY VANILLA COOKIES

Steps:

• Heat oven to 350 degrees. Mix cake mix, oil, eggs and vanilla in mixing bowl by hand until a dough forms.( Some cake mix will remain in bottom of bowl).
• Shape dough into 1 inch balls. Mix together sugar and cinnamon. Roll balls in sugar mixture and place 2 inches apart onto ungreased cookie sheets. Bake 10-12 minutes or until crackled on top and bottoms are light brown.

VANILLA SNAP COOKIES

Steps:

• Place the butter, sugar and vanilla in a food processor and process until smooth.
• Add the flour, egg and extra egg yolk and process until a smooth dough forms.
• Turn the dough out onto a lightly floured surface and divide in half.
• Roll each piece out between sheets of non-stick baking paper until 5mm thick.
• Refrigerate for 10 minutes or until firm.
• Preheat oven to 160°C (325°F).
• Remove the top sheets of baking paper from the dough. Using a 6cm round cookie cutter, cut shapes from the dough, re-rolling as necessary.
• Place the rounds on lightly greased baking trays lined with non-stick baking paper and bake for 12-14 minutes or until golden.
• Allow to cool on trays for 10 minutes before transferring onto wire racks to cool.