Vanilla Bean Sugar Cookies
The vanilla sugar for these takes about three days to complete, so plan ahead when making these intense vanilla treats. Place about 2 inches of vanilla bean in the container with the cookies before shipping for even more flavor.
INGREDIENTS | YIELDS 48 COOKIES
- 2¼ cups sugar
- 3 Tahitian or Madagascar vanilla beans
- 1¼ cups unsalted butter
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon cream of tartar
- 3 cups all-purpose flour
- ¼ teaspoon salt
Mix sugar and one vanilla bean, cut in half. Place in an airtight container; set aside 3 days.
Preheat oven to 350°F. Line a baking sheet with parchment.
Cream butter and 1¼ cups of vanilla sugar until fluffy. Cut all 3 vanilla beans lengthwise and scrape seeds and pulp into mixing bowl. Add egg and vanilla extract; beat until completely blended.
Stir dry ingredients into creamed mixture. Form into balls; roll balls in remaining vanilla sugar. Place on prepared baking sheets. Flatten gently with a press or glass dipped in vanilla sugar.
Bake 8–10 minutes, or until edges start to turn golden. Cool.
Don’t Throw Away the Vanilla Bean Pods!
Vanilla beans are expensive, and it is a waste to scrape out the seeds and throw the pods away. The pods actually have even more flavor than the seeds. After using the seeds, place the pods into a sugar, tea, or coffee canister for a touch of vanilla flavor in these items. When the pod has little or no scent left, add it to homemade potpourri.