A sweeter version of our classic cookie. If you cannot locate whole vanilla beans, increase the extract to 2 tablespoons.
2½ cups unbleached, all-purpose flour ½ teaspoon salt ½ pound (2 sticks) unsalted butter, cubed and at room temperature 1½ cups confectioners’ sugar 1½ tablespoons pure vanilla extract 1 vanilla bean, seeds scraped* 1 large egg
Nutritional information per cookie: Calories 35 (44% from fat) • carb. 5g • pro. 0g • fat 2g • sat. fat 1g • chol. 6mg • sod. 12mg • calc. 1mg • fiber 0g
Preheat oven to 350°F. Put the flour and salt into a small mixing bowl. Whisk to combine; reserve. In a large mixing bowl, combine the butter and the sugar. Using a Cuisinart® Hand or Stand Mixer fitted with the mixing beaters/paddle, mix until light and creamy. Add the vanilla, vanilla bean seeds (discard pod, or save for another use) and egg; mix until combined. Add the reserved dry ingredients and mix on low, until just combined. Fit the Cuisinart® Electric Cookie Press with desired disc, as instructed on page 2. Load the cookie dough to the MAX fill line. Press cookie dough out onto an ungreased/unlined baking pan, about 2 inches apart. Bake in the preheated oven for 12 to 15 minutes, or until lightly golden around the edges. Cool cookies before removing from pan. *Using a small sharp knife cut the vanilla bean in half lengthwise and then scrape the seeds from inside the bean with the knife tip.
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