The good Lord knows I love Pinterest…
So when I “stumbled” upon this recipe I just KNEW I had to make them for the cookie exchange we have at work.
What you’ll need:
2 vanilla beans (I’ll go for 3 for a stronger flavor next time)
1/3 cup granulated sugar
8 oz unsalted butter, at room temperature
1/2 tsp salt
1/3 cup powdered sugar
2 large egg yolks
2 cups unbleached all-purpose flour
~Cut the vanilla beans lengthwise and scrape out the pulp. Add the pulp to the granulated sugar and mix with your fingers.
~In a bowl of a stand mixer, mix the butter until creamy, for about one minute.
~Add the salt, vanilla sugar, and powdered sugar, and mix for about one minute.
~Add one egg yolk and mix for one minute.
~On low speed, add the flour and mix until just blended.
~Place mix into a gallon size zip bag, and with a rolling-pin roll out to spread through the entire bag, seal and refrigerate
~Position your oven racks in the top and bottom third of your oven. Preheat the oven to 350 F and line baking sheets with parchment paper.
~Cut open the bag and with a pizza cutter (or knife) cut cookies into 8 strips, then 4 strips in the opposite direction (making 32 cookies)
~Place the slices about 2 inches apart on the baking sheets.
~Bake the cookies, turning and swapping the sheets about halfway through, for about 18 to 22 minutes, until golden on the edges.
~Cool the cookies on the baking sheets for about 5 minutes, then transfer to cooling racks and allow to cool completely.
~Store in an airtight container.*Recipe adapted from Karen’s Kitchen Stories
The cookies came out wonderful, and were a hit!! I’ll make again in a heart beat.