Page 36 - Passion4Baking The Magazine
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soft vanilla cookies
Preheat the oven to 350°F (180°C) Dust your work surface with some flour
⅓ CUP (75 g) UNSALTED BUTTER and line two baking trays with baking and roll out the dough until ⅓-inch
1 ¼ CUP (280 g) GRANULATED SUGAR parchment. (¾ cm) thick. Cut out cookies using a
SEEDS FROM 1 VANILLA BEAN Place the butter, sugar and vanilla cookie cutter, and arrange on the lined
1 ¼ CUP (300 ml) HEAVY CREAM seeds into a mixing bowl and beat baking trays. Place the trays in the
1-2 tsp VANILLA EXTRACT until fluffy. Add the cream and vanilla freezer for 15-20 minutes.
4 ¼ CUPS (530 g) ALL-PURPOSE FLOUR extract and beat until well blended. Bake on the middle rack for 8-10
2 tsp AMMONIUM BICARBONATE* Sift together the flour and ammonium minutes. Let cool completely before
(BAKER’S AMMONIA) bicarbonate then add to the mixture decorating.
in two or three additions, mixing well Yields: 20-25 cookies
between each addition. Wrap the If you can’t find ammonium
dough in plastic wrap and flatten bicarbonate (baker’s ammonia), use
slightly. Chill in the refrigerator for at 1 tsp baking powder and 1 tsp baking
least 3 hours or preferably overnight. soda instead.
36 Passionforbaking.com
