Double Vanilla Delights
60
cookies
1 hr 30 min
PREP TIME
02 hrs 45 min
TOTAL TIME

Ingredients

Cookie

1 vanilla bean  

1 cup Land O Lakes® Butter softened

1/2 cup sugar

1/2 cup powdered sugar

1 large Land O Lakes® Egg

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

1/4 teaspoon salt

1 cup walnuts, finely chopped

 

Sugar

Frosting

1 vanilla bean  

1/3 cup Land O Lakes® Half & Half

2 tablespoons Land O Lakes® Butter softened

2 cups powdered sugar

 

 *Substitute 1 tablespoon real vanilla extract. **Substitute 1 tablespoon real vanilla extract. Eliminate step to cook vanilla bean in half & half. Combine half & half with butter and powdered sugar as directed.

How to make

  1. STEP 1

    Heat oven to 375°F.

  2. STEP 2

    Slice 1 vanilla bean lengthwise with sharp knife on flat surface. Scrape seeds into bowl; reserve bean pod shell.

  3. STEP 3

    Add 1 cup butter to seeds in bowl; beat at medium speed until creamy. Add sugar, 1/2 cup powdered sugar and egg; continue beating until well mixed. Add flour, baking soda, cream of tartar and salt; beat at low speed until well mixed. Stir in walnuts.

  4. STEP 4

    Place additional sugar into bowl. Shape dough into 1-inch balls; roll balls in sugar. Place 2 inches apart onto ungreased cookie sheets. Bake 9-11 minutes or until cookies are lightly browned. Cool completely.

  5. STEP 5

    Slice 1 vanilla bean for frosting lengthwise with sharp knife on flat surface. Open vanilla bean to expose seeds; place vanilla bean with seeds and reserved vanilla bean pod shell into 2-quart saucepan. Add half & half; cook over medium heat until mixture just starts to boil. Remove from heat; let mixture stand at room temperature 30 minutes or until cool. Discard vanilla bean pods.

  6. STEP 6

    Combine half & half mixture, 2 tablespoons butter and 2 cups powdered sugar in bowl. Beat at low speed, adding additional half & half if necessary for desired frosting consistency. Frost cooled cookies.

Tip #1

-To cut open a vanilla bean, lay it flat on a cutting surface. Holding one end of the bean to the surface, carefully slice the bean open lengthwise. When separated, thousands of tiny seeds are exposed. This is why it is technically a seed-pod rather than a bean. By cutting the bean open before placing it into liquid, more of the surface of the bean is exposed providing more vanilla flavor.

Tip #2

- Regardless of where the vanilla beans come from, premium beans should have a full rich aroma, be oily to the touch, and sleek in appearance. Beans to avoid are those with very little scent, are smoky, brittle or dry or are have mildew.

Tip #3

- Vanilla beans will keep indefinitely in a cool, dark place in container with tight-fitting lid. Don’t refrigerate the beans as this can cause them to crystallize.

Nutrition

90Calories
5Fat (mg)
15Cholesterol (mg)
50Sodium (mg)
10Carbohydrates (g)
0Dietary Fiber
1Protein (g)

Reviews

Explore reviews from
our online community

  September 13, 2016

AMAZING! Very easy to make. I made a double batch and took them to work at the hospital and everyone loved them. They were ALL gone. Do to the cost of the vanilla beans (over 10.00 for 1 bean) I used the suggested substitute of 1 Tab. of real van. extract.(I didn't roll them in sugar) They were wonderful! I love this site and am very greatful for recipes that use REAL butter. They came out looking just like the picture. I am making a recipe book for my grand children, this one will be in it.

— says jennifer
Helpful?
  January 21, 2013

Wonderful! I made these cookies and had someone tell me they were the best cookies he has ever eaten, a huge compliment!!

— says Kelly H.
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