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Prep time
20 minutes
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Cook time
12 minutes
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makes
3 1/2 Dozen
Author Notes
I was on a creme brulee kick, and really wanted THIS flavor to be in a cookie. I even tried a thumbprint cookie with creme brulee in the center. That was too labor intensive. I tried just caramelizing the top of my Spritz cookie dough. That was closer, but still not there yet. After a couple more attempts, (I was beginning to feel like a mad scientist) I finally hit upon this. —Miss_Karen
Ingredients
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1 cup
unsalted butter, softened
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1 cup
sugar
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seeds scraped from 2 vanilla beans *(see note)
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4 teaspoons
vanilla extract
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2
large eggs
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2
large egg yolks
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3 cups
all purpose flour
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2 teaspoons
baking powder
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1 teaspoon
salt
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1/3 cup
Turbinado or raw sugar
Directions
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Combine flour, baking powder and salt. Set aside. Cream the butter, sugar and vanilla beans and extract until smooth. Add the eggs and the yolks one at a time, mixing until blended after each addition.
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Stir in the dry ingredients until just blended. Form the dough into a smooth log about 2 inches in diameter and roll it in a sheet of plastic. Dough will be soft.
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Cut a paper towel tube in half and set the rolled dough onto that to help it stay round. Chill until very firm, about 4 hours.
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Preheat the oven to 350 F.
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Put the 1/3 cup sugar into a small bowl. Unwrap the dough and slice into 1/4 inch slices. Gently press one side of the cookie into the sugar to coat and place one inch apart on a parchment lined cookie sheet. Bake until light golden brown, 11-14 minutes. Allow to cool on sheet for about 5 minutes.
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Place the cookies on a flame resistant surface (foil lined baking sheet) sprinkle the cookies with remaining sugar. Using a kitchen torch over the cookie tops until sugar is evenly caramelized. Let cool before serving.
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* you can Keep the scraped vanilla beans in a canister with regular sugar. It will give the sugar a slight vanilla flavor.
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Variant: use caramel extract and salted caramel raw sugar on the top.
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