Best 3 Vanilla Bean Thins Recipes

VANILLA BEAN THINS

Steps:

• Preheat oven to 200°C (180°C fan-forced). Grease oven trays and line with baking paper.
• Halve vanilla bean lengthways and scrape seeds into medium bowl; discard pod. Add butter and sugar to bowl and beat until combined. Stir in egg white and sifted flour.
• Spoon mixture into piping bag fitted with 5mm plain tube. Pipe 6cm-long strips (making them slightly wider at both ends) about 5cm apart on trays.
• Bake biscuits about 5 minutes or until edges are browned lightly; cool on trays.

VANILLA BEAN THINS

Steps:

• Make vanilla sugar:
• Scrape vanilla seeds from pod with tip of a knife into confectioners sugar. Halve pods crosswise and bury in sugar. Cover tightly and let stand at least 24 hours and up to 1 month.
• Make cookies:
• Discard pods and transfer vanilla sugar to a food processor. Add flour, salt, and baking powder and pulse to combine. Add butter and pulse just until mixture is in pea-size lumps. Add yolk and pulse just until a dough forms. Gather dough into 2 balls, then flatten into 2 (5-inch) disks and chill, each disk wrapped well in plastic wrap, until firm, at least 1 hour.
• Preheat oven to 325°F.
• Roll out 1 disk (keep the other chilled) to less than 1/8 inch thick on a lightly floured surface with a floured rolling pin. Cut out shapes with floured cookie cutter and chill scraps. Arrange cookies 1/2 inch apart on a buttered large baking sheet. Make more cookies with remaining dough, rerolling scraps (but only once).
• Bake cookies in batches in middle of oven until edges are pale golden, 10 to 15 minutes. Transfer to a rack to cool.

VANILLA-BEAN SUGAR COOKIES

Steps:

• In a bowl with an electric mixer beat together butter, shortening, and 3/4 cup sugar until light and fluffy. With a knife halve vanilla beans lengthwise. Scrape seeds into butter mixture and beat in egg and vanilla extract until combined well. Sift flour, baking powder, and salt into mixture and beat until just combined.
• On a large sheet of wax paper form dough into a 10- by 2-inch log and roll up in wax paper. Chill dough until firm, at least 4 hours. Dough keeps up to 3 days wrapped in wax paper and foil.
• Preheat oven to 375°F.
• Put remaining 1/4 cup sugar on a platter. Remove wax paper and roll log in sugar (not all sugar will adhere to log). Cut log crosswise into 1/4-inch-thick slices and dip cut sides of slices in sugar on platter. Arrange cookies 1/2 inch apart on ungreased baking sheets and bake in batches in middle of oven 10 to 12 minutes, or until edges are pale golden. With a metal spatula transfer cookies to a rack to cool. Cookies may be made 2 days ahead (see note, above) and kept between sheets of wax paper in an airtight container.