Vanilla Dreams Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cookie:
1 Tablespoon vanilla extract
1/4 teaspoon baker's ammonia or 1½ teaspoons baking powder
3/4 teaspoon fine sea salt
1 1/4 cups (8.75-ounces, 248 grams) granulated sugar
1 cup (8-ounces, 227 grams) unsalted butter, room temperature
2 cups (8.5-ounces, 241 grams) unbleached all-purpose flour
Topping:
Option 1: Roll in sanding sugar BEFORE baking
Option 2: Chocolate Dip:
1 cup (6-ounces, 170 grams) semi-sweet chocolate chips
1 1/2 teaspoons vegetable oil
1 cup (4-ounces, 113 grams) roasted pecans, crushed
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Directions: |
Directions:Cookie
1. Preheat the oven to 300°F. Lightly grease (or line with parchment) two baking sheets.
2. Combine the vanilla, baker's ammonia, and salt in a very small bowl. Stir to dissolve the ammonia; the salt won't fully dissolve. Combine the vanilla mixture with the butter and sugar, and beat until smooth. (If using baking powder in place of the baker's ammonia, add the vanilla extract, baking powder and salt to the butter and sugar, and beat until smooth.) Mix in the flour; the mixture will seem quite dry at first. Continue beating until the dough comes together.
3. Break off pieces of dough about the size of a shelled chestnut (a teaspoon cookie scoop works). Roll the pieces into balls. (If using sanding sugar, roll in sugar now). Space them on the prepared baking sheets, leaving 1-1/2 inches between them. Use the bottom of a glass, dipped in flour or sugar if necessary to prevent sticking, to flatten the balls to about 3/8-inch thick.
4. Bake the cookies at 300° F until they're a very light golden brown around the edges, about 20 to 25 minutes. Remove cookies from the oven, and transfer them to a rack to cool. Yield: About 4 dozen cookies.
Optional topping: Chocolate Dip
1. Crush the pecans finely, either by putting them in a ziploc bag and pounding, or in a food processor. Combine the chocolate chips and vegetable oil in a microwave-safe cup. Microwave in 30 second intervals until the chocolate softens; then stir to completely melt.
2. Using an off-set spatula, spread the bottom of each cookie with chocolate. Dip in crushed nuts. Place cookies, chocolate-side up, on a piece of parchment or wire rack to set. |
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Number Of
Servings: |
Number Of
Servings:48 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: This cookie was one of the Democrat & Chronicle "12 Days of Christmas Cookies". The recipes was given to me by SCJ Associates co-worker, and fellow baker, Dick Figueras, after he learned I had bakers ammonia. His recipe uses the sanding sugar topping which creates thin,crisp and very vanilla-y cookies. Red and green sugars make for a very festive Christmas cookie!
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