Seriously, an excuse to win something and bake at the same time? How can you resist.
These Double Vanilla Delights are so tasty. I make mine a little bigger than the recipe calls for and am tempted to make a double batch of the frosting to make sure I have PLENTY to add on top of the cookies. Since nuts in baking are not my favorite thing, I opted not to add the walnuts.
I had to add a nice note on top of the container of cookies to not eat them since they were not finished yet since my Dad loves to have breakfast desserts, cookies, cupcakes. Since he gets up uber early I can’t stop him from doing so.
Since these are so tasty, I recommend hiding these and saving them all for you.
Nice, fresh vanilla bean from Beanilla. I use Madagascar
Rolling in vanilla sugar
Fresh out of the oven
Half&Half being warmed with the beans
Double Vanilla Delights
• 1 vanilla bean*
• 1 cup butter, softened
• ½ cup sugar
• ½ cup powdered sugar
• 1 egg
• 2 cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon cream of tartar
• ¼ teaspoon salt
• 1 cup walnuts, finely chopped
• 1 vanilla bean**
• 1/3 cup half & half or fat free half & half***
• 2 tablespoons butter, softened
• 2 cups powdered sugar
Heat oven to 375°F. Slice 1 vanilla bean lengthwise with sharp knife on flat surface. Scrape seeds into large bowl; reserve bean pod shell. Add 1 cup butter to seeds in bowl; beat at medium speed until creamy. Add sugar, 1/2 cup powdered sugar and egg; continue beating until well mixed. Reduce speed to low; add flour, baking soda, cream of tartar and salt. Continue beating until well mixed. Stir in walnuts.
Place additional sugar into small bowl. Shape dough into 1-inch balls; roll balls in sugar. Place 2 inches apart onto ungreased cookie sheets. Bake for 9 to 11 minutes or until cookies are lightly browned. Cool completely.
Meanwhile, slice 1 vanilla bean for frosting lengthwise with sharp knife on flat surface. Open vanilla bean to expose seeds; place vanilla bean with seeds and reserved vanilla bean pod shell into 2-quart saucepan. Add half & half; cook over medium heat until mixture just starts to boil. Remove from heat; let mixture stand at room temperature until cool (30 minutes). Discard vanilla bean pods.
Combine half & half mixture, 2 tablespoons butter and 2 cups powdered sugar in small bowl. Beat at low speed, adding additional half & half if necessary for desired frosting consistency. Frost cooled cookies.
*Substitute 1 tablespoon real vanilla extract.
**Substitute 1 tablespoon real vanilla extract. Eliminate step to cook vanilla bean in half & half. Combine half & half with butter and powdered sugar as directed.