Ingredients
1 12 cups flour
12 cup powdered sugar
14 cup cornstarch
14 teaspoon salt
1 vanilla bean, split in half lengthwise
1 cup cold butter, cubed
1 cup granulated sugar
1 vanilla bean, split in half lengthwise
Method
Sources
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure vanilla extract — everyday baking, custards, frosting
Vanilla syrup — lattes, cocktails, milkshakes, dessert sauces
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure vanilla extract — everyday baking, custards, frosting
Vanilla syrup — lattes, cocktails, milkshakes, dessert sauces
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Preheat oven to 350*. In a food processor combine flour, powdered sugar, cornstarch and salt. cover and process until combined. Scrape the pulp from the vanilla bean and add to the flour mixture. Add the butter and pulse several times until mixture begins to cling together, stop and scrape bowl. Gather mixture into a ball. Shape dough into 1 1/4 inch balls and place 2 inches apart on ungreased cookie sheets. bake for 12 minutes or just until edges start to brown. Cool on a wire rack for 5 minutes. While warm roll in the vanilla sugar to coat. Cool completely before packing. To make the vanilla sugar, add the vanilla bean to the sugar, cover and allow to stand at room tempoerature for one week.