This recipe is one of my new absolute favorites! I was so thankful to find it online...I was looking for a recipe to feature a beautiful bufala butter that I picked up at a specialty grocer-higher protein than standard cow butter, spread on bread it's more similar to ice cream than butter. The simple ingredients and delicate preparation method completely did the trick. It was a smashing success! I dusted with demerara sugar which added a nice (but very subtle) molasses flavor and garnished the tops just after pulling out of the oven with a pinch of vanilla salt. I recommend this recipe to anyone who loves good butter!
These are one of the greatest discoveries I've ever made on this site. For small impromptu gatherings of friends, we often sit around drinking tea while we chat--these are a perfect complement to that. Now I'm sure to always have a log or two of dough waiting in the freezer because I can have them sliced and baked in half an hour flat, and by the time everyone arrives I have delicious cookies that receive rave reviews!
Well this was a pleasant change to all those boring shortbread recipes.Easy and no frills recipe that produced a delicious tasting and wonderful looking cookie. I used what we call vanilla caviar (fresh vanilla paste)which is the inside of the vanilla bean and the cookies tasted amazing. I also used Raw sugar to coat which gave a beautiful crunch to the cookie.My new favorite cookie!
Just like my grandmother used to make them. Careful they burn easily!
These cookies are delicious, easy to make and have the perfect texture and taste. I didn't have a vanilla bean but replaced it with pure vanilla extract (as suggested by the the author) and they turned out perfectly. I too used coloured sugar, but adults and kids alike loved them! I chilled the dough in the freezer to speed up the process and it worked well. Will definitely make them again.
These cookies illustrate how satisfying a well-made cookie can be. With top-quality ingredients (butter, vanilla) and following the recipe carefully, you can make cookies worthy of a restaurant dessert plate. They have a delightful texture and flavor. I used colored sugars for the exterior, which the kids liked, but these are really a cookie for adults, I think. As for a "plump" vanilla bean, I use the ones that come inside bottles of vanilla (I used Penzey's) because they stay soft. Next time I finish a bottle of vanilla, this will be the first recipe I go to!
I bake a lot for my family but am not much of a cookie person, BUT these are elegant and absolutely delicious.