A simple refrigerator cookie that makes use of a whole vanilla bean to really accentuate the wonderful vanilla flavor in ways that your plain vanilla extract just can’t. These are rolled in chopped green pistachio nuts for a festive appearance, but you can roll this easy slice-and-bake cookie in any type of chopped nuts, or even sprinkles.
Ingredients
1 vanilla bean, cut into 1/2-inch slices
3/4 cup turbinado sugar
1/2 cup powdered sugar
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
2 large egg yolks
1 teaspoon vanilla extract
2 cups all-purpose flour
1 large egg white (optional)
1 cup finely chopped pistachios
Directions
- Put the vanilla bean slices and the turbinado sugar into a food processor and process 60 to 90 seconds, until the vanilla has broken down. Pass this mixture through a mesh strainer to remove any larger pieces of vanilla (discard the larger bits). But this mixture into a mixing bowl and add the powdered sugar, salt and butter; mix until creamy. Beat in egg yolks and vanilla extract until well blended. Stir un flour. If dough remains crumbly once fully mixed, press it together with your hands so it forms a solid mass. Divide the dough in two, and form two 2-inch diameter logs. Roll each log in chopped pistachios. (If you have a hard time getting your pistachios to stick, brush each log with the optional egg white and then roll in the nuts). Wrap each log in plastic wrap and place upright inside of a tall drinking glass and place in the refrigerator (this will help the logs remain round). Refrigerate until firm; about 2 hours. Pre-heat oven to 325F and line baking sheets with parchment paper. With a very sharp knife, slice each log into 1/4-inch slices and lay slices on prepared baking sheets. Bake until edges have turned a light golden color, 14-15 minutes. Allow to cool for a couple of minutes then remove to wire racks to cool completely.
Notes
- Photo by Isabelle Boucher under Creative Commons license.
- Adapted from a recipe by PureWow.com.