This week's cookie is a refrigerator cookie. I had been eying this recipe for quite some time now because I wanted to use up some the vanilla sugar I made. I was curious what the cookie would taste like and, while I expected it to be a delicious cookie, I didn't expect it to taste so much like Royal Dansk Butter Cookies (the square sugar one). Nonetheless, I like that you can get a really good cookie out of a combination of 6 ingredients.
Vanilla Bean Refrigerator CookiesSource: Williams-Sonoma's Desserts
Yields 3 1/2 dozen
1 3/4 cups all-purpose flour, sifted
1 1/2 tsp baking powder
1/8 tsp salt
1/2 cup unsalted butter, at room temperature
About 1 1/3 cups vanilla sugar
1 egg
In a large bowl, sift together the flour, baking powder, and salt. Set aside. Place the butter in a large bowl and, using an electric mixer set on high speed, beta until light and fluffy. Add 1 cup of the vanilla sugar and beat until thoroughly incorporated. Add the egg and beat until light and fluffy. Reduce to low speed and add the flour mixture, mixing until just incorporated.
Form the dough into a rough log, 10 inches long, in the center of a sheet of waxed paper. Fold one side of the paper over the dough and press to shape it into an even oblong, square, rectangular, or triangular log about 10 inches long. Wrap tightly in the waxed paper and refrigerate until firm, about 4 hours or as long as overnight.
Preheat the oven to 400 degrees F. Butter two baking sheets. Unwrap the dough and transfer to a work surface. Carefully cut into slices 1/4 inch thick. Transfer the cookies to the prepared baking sheets, spacing them 1 inch apart. Sprinkle with remaining vanilla sugar.
bake until the edges are brown, about 12 minutes. Transfer the cookies to wire racks to cool. Store in an airtight container for up to 5 days.
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