Yield: Yields about 2-1/2 dozen cookies.
These thin, delicate rounds have a heady vanilla perfume—perfect with hot or iced tea or as a snack at any time of the day. The cookies can be eaten as is (my favorite way) or sandwiched with a bit of your favorite fruit preserves.
Make Ahead Tips
Store the baked cookies in an airtight container at room temperature for up to three days, or freeze for up to a month.
It’s important not to forget the salt in vanilla recipes. Without it, the vanilla flavor will be flat and boring.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Tasty! I doubled the recipe for a crowd and used one vanilla bean and 1.5 teaspoons of vanilla extract. I intended to sandwich them, some with Nutella and some with raspberry jam, but they are pretty sweet as is. Next time I will probably cut back on the sugar a little and serve them with lemon curd.
As a follow up to my previous review, I should have mentioned we chilled the dough for an hour and lowered the oven temperature to 350 before we baked the second batch, but got the same results. Not sure what to tinker with after that?
These were good but need a new name. Ours came out thin and crispy and made absolutely delicious sandwich cookies with seedless raspberry jam. But the vanilla flavor wasn't very strong and they weren't soft and chewy. We loved what we ended up with and will make again regardless.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.