For these cookies I modified my current sugar cookie recipe and added a little more sugar and used vanilla bean paste instead of vanilla & almond extracts. Oh my goodness, I absolutely love the results those changes made to the recipe! The little flecks of black vanilla beans in the cookies just make them appear special and more elegant. The texture of these cookies was slightly softer and the sweeter taste just made the cookies melt in your mouth. Randolph highly approved of this recipe too, having already devoured 3 cookies at lunch!
Vanilla Bean Sugar Cookies (makes about 3 dozen)
Ingredients:
-3 cups all-purpose flour
-2 tsp baking powder
-1/4 tsp salt
-1 1/2 cups sugar
-2 sticks unsalted butter, cold, cut into chunks
-1 egg
-1 tsp vanilla bean paste
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.Combine the flour, baking powder and salt in bowl and set aside.In the bowl of a mixer cream the sugar and butter well.Add the egg and vanilla bean paste to the butter mixture and mix well.Gradually add the flour mixture, scraping down the bowl as necessary as mixing.Grab a ball of dough and knead it together.Roll dough out onto floured surface and cut into desired shapes.Place cookies on prepared baking sheets and place in the refrigerator for 10 minutes. This will prevent the cookies from spreading when baking.Bake for 10-12 minutes.Allow cookies to cool 5 minutes on cookie sheets then transfer to wire racks to completely cool.Decorate with Royal Icing.
Here are the other recipes I used for the cupcakes.
Chocolate Cupcakes (cake recipe from I am Baker, one of the most talented cake decorators who always sneaks a little surprise into the middle of her cakes)
Chocolate Ganache Glaze (recipe from Martha Stewart)
15 crushed Oreos for garnish
Hope your Spring is full of lots of beautiful flowers, edible ones of course!