Rating: 4 stars
28 Ratings
  • 5 star values: 16
  • 4 star values: 4
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 2

Use pantry staples and a flavorful vanilla bean to create these delicate cookies. Make them up to five days in advance, and store in an airtight container.

Recipe by Cooking Light May 2009

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Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary test

Yield:
32 servings (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Line bottom and sides of a 13 x 9–inch baking pan with foil; coat foil with cooking spray, and set aside.

  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornstarch, and salt in a large bowl; stir with a whisk.

  • Place butter in a medium bowl; beat with a mixer at medium speed 2 minutes or until light and fluffy. Add oil; beat with a mixer at medium speed 3 minutes or until well blended. Gradually add sugar, beating well. Scrape seeds from vanilla bean, and add seeds to butter mixture; discard bean. Add flour mixture, beating at low speed just until blended. Spoon dough into prepared pan. Place a sheet of heavy-duty plastic wrap over dough; press to an even thickness. Discard plastic wrap. Bake at 350° for 30 minutes or until edges are lightly browned. Cool in pan 5 minutes on a wire rack; cut into 32 pieces. Carefully lift foil from pan; cool squares completely on a wire rack.

Nutrition Facts

101 calories; fat 6.4g; saturated fat 2.1g; mono fat 2.8g; poly fat 1.2g; protein 0.9g; carbohydrates 10.1g; fiber 0.2g; cholesterol 8mg; iron 0.4mg; sodium 39mg; calcium 2mg.
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