Vanilla Butter Cookies

Everyone who enjoys baking should have a few standard recipes that are
so good that you become known for them. One of mine is this butter
cookie recipe. Friends beg for me to make these cookies during the
holidays. While it is not necessary to use Tahitian vanilla extract,
its unique flavor is definitely showcased in this cookie. These
cookies are great frosted or not. I usually take our Rain’s Choice
Vanilla Sugar and sprinkle the dough before baking and skip the
frosting entirely. However, the frosting can be fun for making fancy
cookies.

Makes 3 to 4 dozen cookies

Ingredients:

8 ounces unsalted butter
1 cup sugar
4 large egg yolks, beaten
2 tablespoons pure Tahitian vanilla extract or 1/2 teaspoon finely
ground vanilla bean
2 1/4 cups unbleached flour
3/4 teaspoon baking powder
pinch of salt

Preparation:

In a large bowl cream the butter with the sugar until light and
fluffy. Add the beaten yolks and vanilla and beat thoroughly.

Sift flour, baking powder and salt together. Gradually add the dry
ingredients to the butter mixture, blending well after each addition.

Form the dough into a ball, wrap in wax paper and refrigerate
overnight, or place in freezer for about 30 minutes.

Use non-stick pans or line pans with parchment paper. Spray lightly
with baking oil. Preheat oven to 350 degrees.

Place dough between 2 pieces of wax paper and roll to a thickness of
slightly less than 1/4 inch. Using a cutter, stencil, or inverted
glass, cut cookies and transfer to baking sheets.

Bake for about 12 minutes or until cookies begin to brown. Place pans
on cooling racks for about 5 minutes, then carefully remove cookies.
Allow cookies to cool thoroughly before serving. Frost with
confectioner's glaze if desired. Place cookies in an airtight tin or
jar until ready to serve. This recipe makes between three and four
dozen cookies, depending on cookie cutter size.

Royal Icing

Makes about 2 cups

Ingredients:

1 pound powdered sugar (I use Rain’s Choice Very Vanilla Powdered
Sugar)
6 tablespoons water
3 tablespoons meringue powder

Preparation:

In a large bowl mix ingredients. With an electric mixer on low speed,
beat until evenly moistened, then beat on high speed until stiff,
glossy peaks form. If icing is too thick, add a few drops of water. If
icing is too thin, add a little more powdered sugar. Tint icing with
food colorings if desired.


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