Cashmere Summit

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Vanilla Bean Sables

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The good Lord knows I love Pinterest


And cookies…

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
The Mix:
~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.



Author: Raelynn

Born in small town South Dakota, raised in Sin City Las Vegas, now living in Mile High is my adventure and I'm sharing it here, one project, one recipe, one day at a time.

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