Cookie Recipes

Chocolate Crinkle Cookies

Ingredients: 

1/2 cup confectioners' sugar

1 2/3 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/4 teaspoon salt

8 Tablespoons (1 stick) unsalted butter, at room
  temperature

1 1/4 cups sugar

2 egg

1/2 teaspoon vanilla extract, I used VAIN Madagascar Vanilla Extracted in Premium Vodka

Directions: 

Preheat oven to 350°F. Line two baking sheets with parchment paper. 

Put the confectioners' sugar into a bowl and set aside.

In a medium bowl, stir together the flour, cocoa, baking powder and salt. Set aside.

In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.

Turn off the mixer and add the flour mixture. Beat on low speed just until blended.

Using a tablespoon, scoop up a rounded spoonful of dough. Scrape the dough off the spoon into the palm of your other hand. Roll the dough into a ball. Roll the ball in the confectioners' sugar until covered. Place the balls on a prepared baking sheet. Repeat, spacing the balls about 2 inches apart.

When 1 baking sheet is full, put it in the oven and bake the cookies until they are crackled and puffed, 10 to 12 minutes. Using oven mitts, remove the baking sheet from the oven and set it on a wire rack for 15 minutes. 

Place the cookies onto the rack and let cool completely. Repeat with the rest of the cookies. Makes about 24 cookies.

VAIN Products Used: 

Chocolate Crinkle Cookies

Eggnog Cookies

Ingredients: 

2 1/4 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

1/2 tsp ground nutmeg

3/4 cup unsalted butter, at room temperature

1/2 cup granulated sugar

1/2 cup packed light-brown sugar

2 large egg yolks

1 1/2 tsp VAIN Vanilla extract ( I used our limited edition Tanzanian Vanilla in Spiced Rum)

1/2 cup eggnog (We recommend Shatto Eggnog)

Directions: 

Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar and brown sugar until pale and fluffy. Mix in egg yolks one at a time, blending just until combined after each addition. Mix in VAIN vanilla extract, and egg nog. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Scoop dough out by the heaping tablespoonfuls and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 11 - 13 minutes. Allow to rest on baking sheet several minutes before transferring to a wire rack to cool.

VAIN Products Used: 

Eggnog Cookies

Ginger Shortbread

Ingredients: 

3/4 pound unsalted butter, at room temperature

1 cup sugar

1 Tbsp VAIN Ginger Vanilla Extract

3 1/2 cups all-purpose flour

1/4 tsp. salt

Demerara sugar for dusting

Directions: 

Preheat oven to 350 degrees F.

In mixer, cream butter and sugar until light colored. Add vanilla. In a medium bowl, sift together the flour and salt, then add to butter mixture. Mix on low until dough comes together. On a floured surface, shape into a disk. Chill for 30 minutes.

Roll the dough 1/4 thick and cut into desired shapes. Place cookies on ungreased baking sheet and sprinkle with Demerara sugar. Bake for 20 to 25 minutes, until edges begin to brown. Allow to cool to room temperature.

Ginger Shortbread

Island Macaroons

Ingredients: 

1 can sweetened condensed milk

1 bag Angel Flake coconut (14 oz.)

2/3 Cup All-purpose flour

pinch salt

1 Tablespoon VAIN Vanilla Extract (we prefer Indonesian Vanilla Extracted in Cane Rum)

Directions: 

Mix all ingredients in a large bowl. Chill for 30 minutes.

 

Scoop or spoon onto parchment lined baking sheet.

 

Bake in 350 degree oven for 12-15 minutes. Cool on rack. Store in airtight container.

VAIN Products Used: 

Island Macaroons

Madeleines

Ingredients: 

makes 36 cookies

8 oz. eggs (4)

8 oz. cake flour, sifted

8 oz. sugar (1 cup)

1/4 tsp. salt

8 oz. melted butter

grated orange zest (1/2 tsp)

1 Tbsp. VAIN orange vanilla

Directions: 

Combine the eggs, sugar and salt. Stir over hot water to warm the mixture. Then whip until thick and light. Fold in sifted flour. Fold in butter and vanilla.

Deposit in silicone or buttered madeleine molds.

Bake at 375 degrees for 12-15 minutes. Remove from the pans immediately.

VAIN Products Used: 

Madeleines

Mexican Wedding Cookies

Ingredients: 

1 cup (2 sticks) butter, room temperature

1/2 cup powdered sugar plus 1 cup for rolling cookies after baking

1 T Vain vanilla extract any variety

2 cups all purpose flour

1 cup chopped toasted pecans

Directions: 

Preheat oven to 350 degrees F.  Spread chopped pecans on a sheet pan and toast until fragrant-approximately 7-10 minutes then remove and allow to cool.  Cream butter and powdered sugar together until light and fluffy.  Add Vain Vanilla and beat till combined.  Beat in flour until smooth, then pecans. Wrap dough in plastic; chill until cold, about 30 minutes.

Working with half of chilled dough, scoop or roll dough by 1 T at a time between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. Cool cookies approximately 5 minutes till firm on baking sheet. They may not feel quite set when you take out of oven, but let cool for at least 5 minutes. Gently toss warm cookies in powdered sugar to coat completely. Transfer coated cookies to rack and cool completely. Store in airtight container.

VAIN Products Used: 

Mexican Wedding Cookies