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1 1/2
cups all-purpose flour
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1/2
cup powdered sugar
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1/4
cup cornstarch
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1/4
teaspoon salt
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1
vanilla bean, split in half lengthwise
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1
cup cold butter, cubed
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1/4
cup vanilla sugar
1. Preheat oven to 350 degrees F. In a food processor, combine flour, powdered sugar, cornstarch, and salt. Cover and process until combined.
2. Using the tip of a sharp knife, scrape pulp from vanilla bean. Add vanilla pulp to the flour mixture; add butter. Cover and process with several on/off pulses until mixture starts to cling, stopping once to scrape down side of bowl. Gather mixture into a ball.
3. Shape dough into 1 1/4-inch balls. Place 2 inches apart on an ungreased cookie sheet.
4. Bake in the preheated oven about 12 minutes or just until edges start to brown. Transfer cookies to a wire rack; cool for 5 minutes.
5. Place vanilla sugar in a small bowl. While still warm, roll cookies in vanilla sugar to coat. Cool completely on wire rack. Makes about 28 cookies.
- Storage Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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1
quart sugar
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1
vanilla bean
Fill a clean and sterilized 1-quart jar with sugar. Using a sharp paring knife, slit vanilla bean lengthwise. Insert both halves into sugar, making sure all of the bean is covered with sugar. Secure lid and store in a cool dry place for 2 weeks before using. (Will keep indefinitely.)
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If substituting vanilla extract, how much do I use?
12/11/2009 05:52:28 PM Report AbuseFor those that may not know how to make vanilla sugar (since the recipe says to see page xx). Simply split open vanilla beans and place in your sugar container. I use 4-6 depending on length per 5 lb sugar. Takes a week or two for flavor to permeate sugar.
11/16/2009 08:03:22 AM Report Abuse