You may remember in January I reviewed the fantastic Pure Vanilla Book. I have been meaning to share this recipe with you for some time as I was truly blown away with these heavenly tasting big cookies. It is a recipe I shall be keeping for a long time and baking many more, it's a keeper!
I had made quite a large batch of these so managed to freeze some of the biscuits and a small container of the frosting too, they both defrosted well and tasted equally as yummy as they were fresh.
Cooking time: 15-17 minutes
Makes: 18
Ingredients
Vanilla Sugar Cookies
3 1/2 cups cake flour* (or make your own measure out 3 1/2 cups of plain flour into a bowl, remove 7 tablespoons of the plain flour and replace it with 7 tablespoons of corn flour)
1/2 teaspoon salt
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter (room temperature)
2 tablespoons pure vanilla extract
1 1/3 cups granulated sugar
1/2 cup vegetable oil
2 large eggs
2 tablespoons light corn syrup (I used golden syrup)
Vanilla Frosting
1 cup (2 sticks) unsalted butter (room temperature)
4 cups icing sugar (sifted)
1/4 cup milk
1/8 teaspoon salt
2 teaspoons vanilla bean paste
1 teaspoon pure vanilla extract
Cooking Directions
- Sift flour, salt and baking powder together into a bowl. Into a separate bowl beat the butter and vanilla extract until creamy.
- Add sugar and beat until light and fluffy, about 2 minutes.
- In a small bowl, whisk together the oil, eggs and golden syrup.
- Beat egg mixture into butter mixture until smooth, light and fluffy.
- Gradually stir in the flour mixture.
- Cover bowl with cling film and refrigerate for about 2 hours, until firm.
- Position the oven racks in the upper and lower thirds of the oven. Preheat to 325 degrees F. Line 2 baking sheets
- Using either a standard ice-cream scoop or like I did two large spoons drop dough in 1/4 cup scoops onto the baking sheets, 3 per sheet. You will need to batch bake.
- Bake for around 15-17 minutes until just pale golden around the edges. You may need to rotate the baking sheets part way through baking.
- Allow the cookies to cool on baking sheets for at least 10 minutes, then transfer to cooling rack. Repeat with the remaining dough.
- Place all ingredients into a bowl, begin beating slowly increasing the speed.
- Beat until smooth and creamy, about 1 minute.
- Frost cookies generously once cooled.
These look heavenly! I will be putting this recipe in my TO BAKE folder! Thanks!
ReplyDeleteOn my that's a bit of luxury. Never thought to ice cookies. Those would be snapped up quick-sharpish.
ReplyDeleteMmm these look yummy, I think I'll have to make some for Easter.
ReplyDeleteOh so good! I will be trying these thank yo
ReplyDeletelooking forward to making these especially if I win the recipe book!
ReplyDelete