Crisp Vanilla Butter Cookies

Crisp Vanilla Butter Cookies

Ingredients

  • 8 oz. (2 sticks) butter, softened
  • 1 cup sifted confectioners’ sugar
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder
  • 2 eggs, lightly beaten
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chocolate pieces of choice

Directions

Cream the butter, confectioners’ sugar and Vanilla Powder in a mixing bowl using an electric mixer on medium speed. Add the eggs and beat until light and fluffy. Beat in the flour, baking powder, cinnamon and salt on low speed until just blended. Place the dough on parchment paper and shape into a 12-inch-long log. Chill for 3 to 24 hours.

Preheat the oven to 350 degrees F. Coat an insulated cookie sheet with nonstick cooking spray. Cut the dough log into 1/4 inch-thick slices and place on the cookie sheet. Bake for 10 to 12 minutes or until golden brown. Cool on a wire rack. Place the cooled cookies on a parchment-lined cookie sheet.

Place the chocolate pieces in a microwave-safe bowl. Heat on high for 15 seconds. Repeat at 5-second intervals, stirring and checking the consistency. The chocolate is ready when it freely drips from the spoon in a fine line. Spoon the chocolate into a large plastic food storage bag. Twist the bag until the chocolate is in one corner and then trim the tip of the bag. Drizzle the chocolate over the cookies.

Notes:

Add 1/2 teaspoon of any Nielsen-Massey Pure Flavor Extract, such as Chocolate, Almond, Lemon, Orange or Coffee, to the cookie dough to create a signature cookie.

  • 230 grams (2 sticks) butter, softened
  • 200 grams sifted confectioners’ sugar
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder
  • 2 eggs, lightly beaten
  • 250 grams unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 90 grams chocolate pieces of choice

Directions

Cream the butter, confectioners’ sugar and Vanilla Powder in a mixing bowl using an electric mixer on medium speed. Add the eggs and beat until light and fluffy. Beat in the flour, baking powder, cinnamon and salt on low speed until just blended. Place the dough on parchment paper and shape into a 30-cm-long log. Chill for 3 to 24 hours.

Preheat the oven to 180 degrees C. Coat an insulated cookie sheet with nonstick cooking spray. Cut the dough log into 0.6 cm-thick slices and place on the cookie sheet. Bake for 10 to 12 minutes or until golden brown. Cool on a wire rack. Place the cooled cookies on a parchment-lined cookie sheet.

Place the chocolate pieces in a microwave-safe bowl. Heat on high for 15 seconds. Repeat at 5-second intervals, stirring and checking the consistency. The chocolate is ready when it freely drips from the spoon in a fine line. Spoon the chocolate into a large plastic food storage bag. Twist the bag until the chocolate is in one corner and then trim the tip of the bag. Drizzle the chocolate over the cookies.

Notes:

Add 1/2 teaspoon of any Nielsen-Massey Pure Flavor Extract, such as Chocolate, Almond, Lemon, Orange or Coffee, to the cookie dough to create a signature cookie.

  • 20 minprep

  • 15 mincook

  • 2dozen

This Recipe Uses

Madagascar Bourbon Pure Vanilla Powder

Madagascar Bourbon Pure Vanilla Powder