Photo: Annabelle Breakey; Styling: Dan Becker
Total Time
45 Mins
Yield
Makes about 2 dozen 3-in. cookies

These crisp, buttery cookies are just right for those who want a small bite of something sweet after dinner.

How to Make It

Step 1

Preheat oven to 325° and butter 2 or 3 baking sheets.

Step 2

Put butter and sugar in a large bowl. Slit vanilla bean and, with knife tip, scrape seeds into bowl. With a mixer on medium speed, beat butter, sugar, and vanilla seeds until smooth. In another bowl, whisk together flour, baking powder, and salt. Reduce speed to low and beat or stir in flour mixture until blended. Beat on medium speed until dough forms a ball. Divide dough in half.

Step 3

Transfer dough to a lightly floured surface. With a lightly floured rolling pin, roll each half into a 1/8-in. thick round. Cut out cookies with a floured 3- to 4-in. leaf-shaped cutter. Place cookies 1/2 in. apart on prepared pans. Gather excess dough into a ball to reroll and cut out remaining cookies.

Step 4

With the back of knife, lightly press a decorative vein pattern into cookies. Sprinkle with coarse sugar.

Step 5

Bake cookies until edges are just beginning to brown, 12 to 15 minutes, switching pan positions halfway through baking (if using a third pan, bake it separately). Cool completely on baking sheets, then transfer to an airtight container.

Step 6

Note: Nutritional analysis is per cookie.

Chef's Notes

Cookies will keep for up to 2 days when stored airtight at room temperature.

Ratings & Reviews

AZCookie's Review

AZCookie
December 11, 2009
Yummm. These are so good. They are a little hard to make; the recipe is almost a pie crust, and the dough is equally crumbly. If you keep it pretty warm, it's easier to roll out. I love to eat cookie dough, and this dough is kinda disappointing, so the cookies are a wonderful surprise because they are buttery, crisp, and just sweet enough. Don't leave off the sugar crystal topping...it's transformative.

PamSanDiego's Review

PamSanDiego
December 24, 2008
Best cookies ever. I've made them in several shapes, and substituting vanilla extract for the bean. Still good.