For a delightful variation on this recipe,add 1/2 teaspoon of any pure flavor extract, such as chocolate,almond, lemon, orange or coffee, to the cookie dough to createa signature cookie.
Recipe: Crisp Vanilla ButterCookies
1 cup (2 sticks) butter, softened
Cream the butter, confectioners’ sugarand vanilla powder in a mixing bowl using an electric mixer onmedium speed. Add the eggs and beat until light and fluffy. Beatin the flour, baking powder, cinnamon and salt on low speed untiljust blended. Place the dough on parchment paper and shape intoa 12-inch long log. Chill between 3 to 24 hours.
Preheat the oven to 350°F (175°C).Coat an insulated cookie sheet with nonstick cooking spray. Cutthe dough log into 1/4-inch-thick slices and place on the cookiesheet. Bake for 10 to 12 minutes or until golden brown. Coolon a wire rack. Place the cooled cookies on a parchment-linedcookie sheet.
Place the chocolate pieces in a microwave-safebowl. Heat on “high” for 15 seconds. Repeat at five-secondintervals, stirring and checking the consistency. The chocolateis ready when it freely drips from the spoon in a fine line.Spoon the chocolate into a large plastic food storage bag. Twistthe bag until the chocolate is in one corner and then trim thetip of the bag. Drizzle the chocolate over the cookies.
1 cup sifted confectioners’ (powdered) sugar
1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder
2 large eggs, lightly beaten
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chocolate pieces of choice
Makes 2 dozen cookies.
Recipe and photograph provided courtesyof Nielsen-Massey; through ARA Content.
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