Vanilla Bean Angel Pillows
Recipe from
Better Homes and Gardens
Be sure the cookies are still warm when you roll them in vanilla sugar. The heat helps the sugar adhere to the cookies.
Servings:
about 28 cookies
Prep Time:
30 mins
Total Time:
47 mins
Ingredients
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1-1/2 cupsall-purpose floursee savings
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1/2 cuppowdered sugarsee savings
-
1/4 cupcornstarchsee savings
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1/4 teaspoonsaltsee savings
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1vanilla bean, split in half lengthwisesee savings
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1 cupcold butter, cubedsee savings
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1/4 cupvanilla sugar (see page XX)see savings
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Directions
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.
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 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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