Welcome to the February Fill The Cookie Jar reveal. This month our theme was Valentine’s Day and the possibilities are unlimited with this theme. I had originally planned to make a different recipe, but there was a lot longer chilling time and I was running out time to make cookies the other night, I scratched that idea and quickly looked through my cookbooks for a new recipe. The recipe was for banana pudding with vanilla wafers – perfect I didn’t need the pudding and I had all these ingredients in my pantry! I decided to up the ante and dip them in chocolate – because anything dipped in chocolate reminds me of Valentine’s Day.
The cookies are moist and fluffy and unlike the traditional Nilla Wafers. I really loved them and one cookie was the perfect sweet treat. The addition of the dried vanilla beans really enhanced the vanilla flavor.
1 1/2 flour
1 1/2 tsp baking powder
1/2 tsp salt
1 stick unsalted butter, softened at room temperature
3/4 cup sugar
1 1/2 tsp vanilla extract
1/4 tsp dried vanilla beans
2 Tbsp milk
Whisk together the flour, salt and baking powder together in a small bowl, set aside. In the bowl of a stand mixer, cream together the butter and sugar until well combined. Add in the egg, vanilla bean and extract and milk. Mix to combine. Slowly add in the flour mixture with the mixer on slow. Refrigerate the dough for at least 30 minutes.
Preheat your oven to 350 degrees and line two baking sheets with parchment paper. Using a teaspoon cookie scoop, scoop out the dough into small balls. Flatten the dough with the bottom of a floured drinking glass. Bake for 15 minutes or until golden brown. Remove from the oven and allow to cool on the baking sheet for two minutes. Transfer to a wire rack and allow to completely cool.
Once cooled, melt you desired type of chocolate and dip the cookies in. Coat in sprinkles or leave plain. Allow the cookie to harden before biting into one.
Source: The Beekman 1802 Heirloom Dessert Cookbook
Check out all the other great recipes below in the link!