These butter cookies have a wonderful vanilla flavor and aroma as they are made with vanilla sugar and vanilla bean.
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1 cup sugar
1/2 teaspoon vanilla
3/4 cup Land O Lakes® Butter softened
2 vanilla beans
1 large Land O Lakes® Egg
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
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.
- After scraping seeds from vanilla bean, add empty vanilla bean pod to 2 cups sugar. Cover; store at room temperature in container with tight-fitting lid. Vanilla sugar made with vanilla extract or vanilla bean can be used for baking or sprinkled on fresh fruit, yogurt or in tea.
- Vanilla sugar can be stored after drying in a container with a tight-fitting lid.
Explore reviews fromour online community
I used a teaspoon scoop to measure dough for balls and yielded 47 cookies. They tasted very good and were crispy. A pairing with ice cream or fresh fruit would be delicious for summer!
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.