PICTURE OF A VANILLA BEAN RECIPES
VANILLA BEAN SABLES | MIDWEST LIVING
In her book Baking for the Holidays, Sarah Kieffer calls these simple-yet-elegant butter cookies the perfect slice-and-bake treat. Try one of her four flavor options.
Provided by Midwest Living
Categories Food
Total Time 3 hours 0 minutes
Yield 25 cookies
Number Of Ingredients 8
Steps:
- In the bowl of a stand mixer fitted with a paddle attachment, beat butter on medium until creamy, about 1 minute. Add granulated and powdered sugars, the salt and vanilla bean seeds or paste (if using); beat on medium until creamy and combined, 2 to 3 minutes. Add egg yolks and vanilla extract (if using); mix on low. Add flour; mix on low until combined.
- Transfer dough to a lightly floured surface. Shape dough into a 12- to 13-inch log, then place it on a piece of plastic wrap a few inches longer than the log. Sprinkle turbinado sugar over log, covering it completely. Gently press sugar into dough with your hands, then wrap log tightly. Refrigerate until firm, about 2 hours or overnight.
- Position an oven rack in the middle of the oven and preheat to 350°. Line three cookie sheets with parchment paper.
- Unwrap chilled log and cut into slices just under 1/2 inch thick. Place slices 2 inches apart on prepared cookie sheets. Bake one pan at a time, rotating pan halfway through baking, until the edges are very light golden brown but the centers are still pale, 14 to 16 minutes. Let cookies cool completely on cookie sheets set on wire racks. Store in an airtight container at room temperature up to 3 days.
Nutrition Facts : Calories 149 calories, CarbohydrateContent 19 g, CholesterolContent 34 mg, FatContent 8 g, ProteinContent 1 g, SaturatedFatContent 5 g, SodiumContent 95 mg, SugarContent 11 g
VANILLA BEAN CUPCAKES - FRESH APRIL FLOURS
A moist and tender basic vanilla cupcake made extra flavorful with vanilla bean infused cream. Topped off with vanilla bean buttercream, these cupcakes are vanilla heaven!
Provided by Lynn April
Total Time 31 minutes
Prep Time 15 minutes
Cook Time 16 minutes
Yield 14
Number Of Ingredients 17
Steps:
- CUPCAKES
- FROSTING
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