| CARAMEL SAND TARTS |
Cream butter in a large mixing bowl; gradually add brown sugar, beating well. Add egg
and vanilla; mix until well blended.
Combine flour, baking powder, and salt in a medium mixing bowl; add to creamed
mixture, mixing well. Cover and chill 1 to 2 hours.
Roll dough to 1/8-inch thickness on a lightly floured surface; cut with a 2½-inch round
cutter. Brush each cookie lightly with egg white. Combine sugar and cinnamon;
sprinkle lightly over cookies. Place cookies 2 inches apart on lightly greased cookie
sheets. Bake at 350 for 8 to 10 minutes, or until lightly browned. Remove to wire racks
to cool. Store in airtight containers. Yield: 2½ dozen.
and vanilla; mix until well blended.
Combine flour, baking powder, and salt in a medium mixing bowl; add to creamed
mixture, mixing well. Cover and chill 1 to 2 hours.
Roll dough to 1/8-inch thickness on a lightly floured surface; cut with a 2½-inch round
cutter. Brush each cookie lightly with egg white. Combine sugar and cinnamon;
sprinkle lightly over cookies. Place cookies 2 inches apart on lightly greased cookie
sheets. Bake at 350 for 8 to 10 minutes, or until lightly browned. Remove to wire racks
to cool. Store in airtight containers. Yield: 2½ dozen.
Single Batch Double Batch
1 Vanilla Bean, finely diced 1 Vanilla Bean, finely diced
1 Cup sifted powdered sugar 1 Cup sifted powdered sugar
2 Cups butter, softened 4 Cups butter, softened
1 cup sugar 2 cups sugar
1 tsp vanilla extract 2 tsps vanilla extract
4 cups flour 8 cups flour
2 tsps baking powder 4 tsps baking powder
1 Vanilla Bean, finely diced 1 Vanilla Bean, finely diced
1 Cup sifted powdered sugar 1 Cup sifted powdered sugar
2 Cups butter, softened 4 Cups butter, softened
1 cup sugar 2 cups sugar
1 tsp vanilla extract 2 tsps vanilla extract
4 cups flour 8 cups flour
2 tsps baking powder 4 tsps baking powder
Combine diced vanilla bean and powdered sugar in an airtight container; let stand 3 days.
The powdered mix gets dusted over warm cookies after being baked.
Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy.
Stir in vanilla. Add flour, mixing well. Chill dough overnight.
Let dough stand until soft enough to roll. Roll dough to 1/8-inch thickness on a floured
surface; cut into desired shapes. Place cookies 2 inches apart on lightly greased cookie
sheets. Bake at 350Ëš for 12 minutes. Remove to wire racks to cool. Sift vanilla-
flavored powdered sugar evenly over cookies while warm. Yield: 6 dozen.
The powdered mix gets dusted over warm cookies after being baked.
Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy.
Stir in vanilla. Add flour, mixing well. Chill dough overnight.
Let dough stand until soft enough to roll. Roll dough to 1/8-inch thickness on a floured
surface; cut into desired shapes. Place cookies 2 inches apart on lightly greased cookie
sheets. Bake at 350Ëš for 12 minutes. Remove to wire racks to cool. Sift vanilla-
flavored powdered sugar evenly over cookies while warm. Yield: 6 dozen.
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| VANILLA BEAN COOKIES |