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Recipe: Vanilla Snowflakes
Similar Categories: Vanilla, Snowflakes
Vanilla snowflakes
1 vanilla bean
2 tablespoons milk
1 cup butter, softened
1 1/4 cups granulated sugar
1 1/2 teaspoons baking powder
dash salt
4 egg yolks or 2 eggs
3 cups all-purpose flour
1/2 cup apple jelly
3 tablespoons coarse sugar
1. Split the vanilla bean lengthwise and scrape ot and reserve the
seeds; cut the pod into 1-inch lengths. In a microwave-safe small
bowl combine the seeds, pod pieces, and milk. Microwave, uncovered,
on 100% power (high) about 30 seconds or until milk just begins to
boil. Cool to room temperature. Remove the vanilla pod pieces and
discard. Reserve the milk and seed mixture.
2. In a large mixing bowl beat butter with an electric mixer on
medium to high speed for 30 seconds. Add granulated sugar, baking
powder, and salt. Beat until combined, scraping sides of bowl
occasionally. Beat in the egg yolks or eggs and milk mixture until
combined. Beat in as much of the flour as you can with the mixer.
Using a wooden spoon, stir in remaining flour.
3. Divide dough in half. If necessary, cover and chill dough for 1
to 2 hours or until it is easy to handle.
4. On a lightly floured surface, roll half of the dough at a time to
1/4-inch thickness. Using a 1 1/2- or 2-inch snowflake-shaped cookie
cutter, cut out dough. Place on an ungreased cookie sheet. Make a
slight depression in the center of each snowflake. (Use the back of
a 1/4 teaspoon measure to make the depression, if desired.) Spoon
about 1/8 teaspoon jelly into each center. Sprinkle cookies
generously with coarse sugar.
5. Bake in a 375 oven for 8 to 10 minutes or until edges are firm
and bottoms are very lightly browned. Transfer cookies to a wire
rack; cool. Makes about 180 (1 1/2-inch) or 144 (2-inch) cookies.
1 vanilla bean
2 tablespoons milk
1 cup butter, softened
1 1/4 cups granulated sugar
1 1/2 teaspoons baking powder
dash salt
4 egg yolks or 2 eggs
3 cups all-purpose flour
1/2 cup apple jelly
3 tablespoons coarse sugar
1. Split the vanilla bean lengthwise and scrape ot and reserve the
seeds; cut the pod into 1-inch lengths. In a microwave-safe small
bowl combine the seeds, pod pieces, and milk. Microwave, uncovered,
on 100% power (high) about 30 seconds or until milk just begins to
boil. Cool to room temperature. Remove the vanilla pod pieces and
discard. Reserve the milk and seed mixture.
2. In a large mixing bowl beat butter with an electric mixer on
medium to high speed for 30 seconds. Add granulated sugar, baking
powder, and salt. Beat until combined, scraping sides of bowl
occasionally. Beat in the egg yolks or eggs and milk mixture until
combined. Beat in as much of the flour as you can with the mixer.
Using a wooden spoon, stir in remaining flour.
3. Divide dough in half. If necessary, cover and chill dough for 1
to 2 hours or until it is easy to handle.
4. On a lightly floured surface, roll half of the dough at a time to
1/4-inch thickness. Using a 1 1/2- or 2-inch snowflake-shaped cookie
cutter, cut out dough. Place on an ungreased cookie sheet. Make a
slight depression in the center of each snowflake. (Use the back of
a 1/4 teaspoon measure to make the depression, if desired.) Spoon
about 1/8 teaspoon jelly into each center. Sprinkle cookies
generously with coarse sugar.
5. Bake in a 375 oven for 8 to 10 minutes or until edges are firm
and bottoms are very lightly browned. Transfer cookies to a wire
rack; cool. Makes about 180 (1 1/2-inch) or 144 (2-inch) cookies.
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