Vanilla Sugar Cookies
The dough will need to be chilled at least 6 hours before baking. Best
if left refrigerated over-night. If after baking, these cookies are left
for about a day before eaten, the vanilla flavor becomes much more prominent.
3/4 stick (6 tablespoons) unsalted butter, softened
2 tablespoons cold vegetable shortening
1 cup sugar
2-3 Singing Dog Vanilla™ vanilla beans
1 large egg
1 teaspoon Singing Dog Vanilla™ vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
In a bowl beat together butter, shortening, and 3/4 cup sugar until light
and fluffy with an electric mixer. Cut vanilla beans in half lengthwise
with a sharp knife. 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 6 hours.
Preheat oven to 375°F.
Put remaining 1/4 cup sugar on a platter. Remove wax paper and roll log
in sugar. 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 un-greased
baking sheets and bake in batches in middle of oven 10 to 12 minutes,
or until edges are pale golden. Watch carefully as it is easy to over
bake.
Transfer cookies to a rack to cool.