Vanilla Cookie Recipe

Vanilla Cookie Recipe

Blog written by: Jacqueline Greaves

Another gloomy and rainy day in New York. Yesterday I baked over 16 dozen cookies and not sure what to do today. However, perhaps this will make your day a little lighter. Here is my vanilla cookie recipe that everyone asks for, even though I make other more intricate and equally flavorful cookies. I guess we all miss our grandmothers's kitchens. I think it is the homey and warm feeling of  the vanilla aroma. Do use good vanilla if possible. I love the Madagascar.

Vanilla Cookies

Makes 24 – 90 cookies depending on the cookie cutter size.

Preparation: 15 minutes to mix

                     ½ hour in the refrigerator

                     Cutting out and baking approximately ½ hour

 

2 sticks unsalted butter, at room temperature

¾ cups granulated sugar

3 egg yolks

2 tsp Vanilla Extract

2 ½ cups all-purpose flour, sifted
1 tsp baking powder

½ tsp salt

 

In a bowl, using an electric mixer beat together the butter and sugar on medium speed until light and fluffy, about 4 minutes.  Beat in the egg yolks one at a time, beating well after each addition.  Add the Vanilla Extract and mix well (Add lemon zest and Lemon Curd here if doing the Lemon Cookies).

 

Sift together the flour and baking powder, then add salt.  Add to the butter mixture a little bit at a time at low speed, and beat well until well mixed.

 

Divide the dough into 2 equal parts.  Shape each into a ball. Flatten and wrap in parchment paper, and refrigerate for at least ½ hour.  The dough can be prepared up to 3 days ahead, and kept in the refrigerator.  Let it soften slightly at room temperature before continuing.

 

Preheat oven to 350F.  You will need 2 – 4 nonstick cookie sheets, or line baking sheets with parchment paper. On a lightly floured work surface - I use parchment paper without the extra flour - roll out one piece of dough.  Cut out desired shapes.  Transfer the cutouts to the prepared baking sheets. Continue until all the dough is finished.

 

Bake until the cookies are golden and slightly darker on the bottom about 8 minutes.  Turn the tray halfway in the baking process.  Remove the cookies and let cool for about 1 minute. Transfer the cookies to the wire rack and let cool completely. Store in an airtight container at room temperature for up to one week.

 

 

Variation:       Lemon Cookies

                        Substitute 2 tsp Lemon extract for Vanilla Extract

                        Add the zest of 1 Lemon       

                                    Add 2 Tbsp Lemon Curd

We Present To You:

We Present To You:

Blog written by: Jacqueline Greaves

Jacquie’s Food for Talk allows me to share personal experiences, and food and entertaining suggestions after years with an Italian husband.  We both come from a very strong tradition of hosting, and our lifestyle has taught me to cater to friends and family as well as those who have dined at the best restaurants and the most elite banquets and tables throughout the world:  the latter at my table happily find relaxation, contentment and a desire to share their thoughts and ideas:  a satisfied palate leads to stimulating conversation.

The food at our table is what we consider a perfect blend of flavors and cultures. Italy is strongly present, but so too are the calming but prominent flavors of my Jamaica. Imagine Italian and Jamaican in one dish. As the years have passed the pendulum has swung a bit away from Italian and more towards Jamaican and Caribbean flavors. Don’t worry though pasta is always served, Antonio, the southern Italian husband insists, …but sometimes with a pretty compelling if not subtle Jamaican twist, to create a brilliant and unexpected marriage of flavors. Just like us. We in the Caribbean adore the many vivid and startling ingredients reflecting our cultural diversity. It’s thrilling to see how two completely different colliding culinary styles and traditions can go into one pot satisfying and pleasing palates on both sides of the ocean.

Do follow along, as this is an open conversation, with an exchange of recipes and entertaining tips. Let’s shake things up a bit in your kitchen to create unforgettable dining experiences.

Quote of the day: We should look for someone to eat and drink with before looking for something to eat and drink…” Epicurious

Photographer: Melissa Hom (http://www.melissahom.com)