Who doesn’t love cooking or baking with vanilla? This month, we’re partnering with Sara Forte of Sprouted Kitchen to share tips, insights and recipes featuring vanilla.
Vanilla bean is a rarity in the culinary world in the sense that it’s nearly impossible to overdo it. Because it brings a subtle depth, sweetness and aroma to everything it touches, vanilla bean can be doubled-down, and still taste amazing. That’s exactly what we do with these cookies, and by incorporating vanilla into the cookie base as well as the sugar topping, the results are glorious for vanilla-lovers.
For this recipe, the vanilla sugar should be made at least a week in advance, preferably two. This does take some forethought, but it is important to take the time to infuse the vanilla aroma and flavor throughout all of the granulated sugar. Make a double batch for your holiday baking this season, then you’ll have it on hand. It can be used in place of regular granulated sugar wherever needed – and if you’re a coffee drinker, this will be your new best friend.
Real vanilla beans do dry out and lose flavor, so buy them in small amounts and keep them in a well-sealed container. If you don’t have the time to prep the vanilla sugar in advance and need some quickly, use the scraped-out beans. That said, the pods whose beans have already been used still give a great flavor as well if you add them to your jar of granulated sugar. Use them for a vanilla-scented simple syrup (perfect for a snazzed-up Moscow Mule) as well!
Live.Love.Lux Tip: Bake to perfection, thanks to the dual-fan convection heat in your Electrolux wall oven.