This is another post about Easter but you should not in any way wait until next Easter to make these cookies. Oh, hell no. You need to come up with any excuse to make them and pronto. Arbor Day. Earth Day. Mother’s Day. Flag Day.Memorial Day. You Made It Through The Work Week Without Punching Anyone Day. Saturday. All valid reasons.
You deserve a treat. It’s time to take out the good butter and the good vanilla. Uh-huh.
Yes. Bust out those vanilla beans you paid too much for and have been saving them for a recipe worthy of their glory. Okay, I admit one minor trespass of cheapiness. The recipe calls for the seed pulp of two whole vanilla beans. Two!! At the last minute I couldn’t bring myself to do it. I scraped the heck out of this one bean and then I added a splash of good vanilla extract to the dough. I’m at peace with this decision.
You know that little blue tin of butter cookies that shows up sometimes around the holidays? And as a kid you’d look inside and be all excited and be like, hey, they are just different shapes but they are all the same flavor!! Bogus. But that same flavor was kind of nice anyway, all buttery and crisp and light and you were a kid and they were cookies and you inhaled them anyway? And they had that light crackle of sugar on the outside that made them nice and crispy?
These are kind of like those but about a billion percent better. The light delicate texture, the crackly sugar, but the most amazing flavor – so buttery but not overwhelmingly rich, no fake or sicky sweet aftertaste, just perfection. So good you enjoy being a grown up and want to maturely restrain yourself to just 2 or 3 cookies with a cup of tea… and then oops! Mowed down the whole plate.
I really didn’t change anything about this perfect recipe other than my cheap move with the vanilla, so I am just providing you with the link to the recipe on Fine Cooking, where so many wonderful things come from. Do it.