Vanilla-Bean Spritz Wreaths

Vanilla-Bean Spritz Wreaths
Vanilla-Bean Spritz Wreaths

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Makes about 5 dozen

  • 3 1/2

    cups all-purpose flour

  • 1

    teaspoon salt

  • 3

    teaspoons ground cinnamon

  • 2

    vanilla beans, halved lengthwise, seeds scraped and reserved

  • 1

    cup plus 4 teaspoons sugar

  • 3

    sticks unsalted butter, room temperature

  • 2

    large egg yolks

Directions

Home Page » Food » Christmas Cookies » Cookie Recipes » Vanilla-Bean Spritz WreathsBack to Previous Page Vanilla-Bean Spritz Wreaths item-saved-on: Save Rate Print Email Facebook - Share this Label this with a few descriptive words -- also called tags -- to organize your collection. Separate each tag with a comma. If this is a brownie recipe, you might type: chocolate, dessert, Sue's party Add a note below. This note can be seen only by you. Leave yourself a reminder, a tweak, an idea, or anything else related to this item. What do you think of this? Let everyone know! (Click all that apply.)I recommend it One of my favorites Easy For adventurous cooks Ideal for entertaining Family friendly Ingredients Makes about 5 dozen 3 1/2 cups all-purpose flour 1 teaspoon salt 3 teaspoons ground cinnamon 2 vanilla beans, halved lengthwise, seeds scraped and reserved 1 cup plus 4 teaspoons sugar 3 sticks unsalted butter, room temperature 2 large egg yolks Directions 1.Preheat oven to 350 degrees. Whisk together flour, salt, and 1 teaspoon cinnamon. 2.Beat vanilla seeds and 1 cup sugar with a mixer on medium speed until incorporated, about 3 minutes (sugar will clump together slightly). Add butter, and beat until pale and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Reduce speed to low. Add flour mixture, and beat just until smooth. 3.Divide dough into 3 portions. Pack 1 portion into a cookie press fitted with wreath disk (cover remaining portions with an inverted bowl or refrigerate in an airtight container for up to 3 days; bring to room temperature before using), and press shapes about 2 inches apart onto baking sheets. Bake until edges are just golden, 9 to 12 minutes. 4.Meanwhile, combine remaining 2 teaspoons cinnamon with remaining 4 teaspoons sugar. Sprinkle over hot cookies. Let cool on sheets on wire racks. Repeat. Cookies can be stored in a single layer in airtight containers up to 4 days. .

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