Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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These butter cookies have a wonderful vanilla flavor and aroma as they are made with vanilla sugar and a vanilla bean.
Combine 1 cup sugar and 1/2 teaspoon vanilla in bowl. Spread onto waxed paper-lined baking sheet; let stand 4 hours or until dry. Sift sugar mixture through strainer to remove lumps. Set aside.
Heat oven to 375°F.
Combine 1 cup sugar and 3/4 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy.
Split vanilla beans lengthwise with sharp knife. Scrape seeds from vanilla beans; add to butter mixture. Add egg; continue beating until well mixed. Add flour, baking powder and salt; beat at low speed until well mixed.
Shape dough into 1-inch balls. Dip top of each ball in water, then into vanilla sugar. Place 2 inches apart onto ungreased cookie sheets. Bake 8-14 minutes or until edges are very lightly browned.
Dietary Fiber: 0g
Great flavor and very easy!! I did end up adding more vanilla to the dough. I usually chill my cookie dough in balls before I bake it so that they're softer in the middle but for some reason that didn't work out for this recipe. With chilling the center of the cookie was uncooked even after the bottom of the cookies had been browned.
Easy to make and delicious!!encil
I had some extra vanilla beans left over from a previous recipe, so I thought I'd try this out for my office Christmas cookie exchange. They were a hit. Very good, simple sugar cookies, but with a vanilla-y twist.Next time I make them I will either use an extra vanilla bean, or add vanilla extract to the recipe. I didn't find them vanilla-y enough.Tips:-The vanilla sugar "recipe" makes way too much for even one batch of cookies. I made the mistake of making two batches of vanilla sugar, for two batches of cookies and I have probably a cup and a half of vanilla sugar left over. Of course I can use it, but just an FYI.-This recipe made 36 cookies per batch, using a 1-inch cookie scoop. It does not make 4 1/2 dozen as the recipe states.-Remove these from the oven when you see the slightest tinge of brown at the edges, especially if you are using a dark pan. The bottom can burn while the top is still snowy white, and burnt bottom=ruined cookies.
I love vanilla and these cookies were delicious! They're light, fluffy and very tasty. They go great with coffee or tea and I even had some vanilla sugar left over for my hot beverages. Yummy...vanilla lovers unite!
These little cookies are so good with coffee. I don't use vanilla beans, I just use 1 teaspoon vanilla instead. I use a melon baller to make them small bite-size. I color the sugar for different holidays. See if they last a day at your house!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/781
© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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