Orange-Kissed Vanilla Bean Pillows Shredded orange peel gives these puffy cookies a zesty punch of citrus. Baked for just 12 minutes and rolled in vanilla sugar, they're a sweet and simple treat for any occasion. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 20, 2016 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Bake Time: 12 mins Total Time: 30 mins Servings: 36 Yield: 36 cookies Jump to Nutrition Facts Ingredients 1 ½ cup all-purpose flour ½ cup powdered sugar ¼ cup cornstarch ¼ teaspoon salt 1 vanilla bean, split in half lengthwise 1 teaspoon finely shredded orange peel 1 cup cold butter, cubed ¼ cup Vanilla Sugar Vanilla Sugar 1 quart sugar 1 vanilla bean Directions Preheat oven to 350°F. In a food processor combine flour, powdered sugar, cornstarch, and salt. Cover and process until combined. Using the tip of a small sharp knife, scrape seeds from vanilla bean. Add vanilla seeds and orange peel to flour mixture; add butter. Cover and process with several on/off pulses until mixture starts to cling, stopping once to scrape sides of bowl. Gather mixture into a ball. Shape dough into 1 1/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake about 12 minutes or just until edges start to brown. Transfer cookies to a wire rack; cool for 5 minutes. Place Vanilla Sugar in a small bowl. Roll warm cookies in Vanilla Sugar to coat. Cool completely on wire rack. Vanilla Sugar 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.) To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Quick Vanilla Sugar: Using a small sharp knife, split 1 vanilla bean in half lengthwise. Using the tip of the knife, scrape seeds from vanilla bean. Working in batches, in a food processor combine 4 cups sugar and vanilla seeds. Cover and process until combined. Transfer to a sterilized 1-quart jar; secure lid. Store in a cool dry place indefinitely. Print Nutrition Facts (per serving) 80 Calories 5g Fat 8g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 36 Calories 80 % Daily Value * Total Fat 5g 6% Saturated Fat 3g 15% Cholesterol 14mg 5% Sodium 61mg 3% Total Carbohydrate 8g 3% Total Sugars 3g Protein 1g Vitamin C 0.1mg 0% Calcium 4mg 0% Iron 0.3mg 1% Potassium 7mg 0% Folate, total 9.7mcg Vitamin B-12 0mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.