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- Rosie's Bakery Cookie Book by Judith Rosenberg
Serves/Makes:3 dozen cookies
- 6 tbsp (90 ml) granulated sugar
- 2 vanilla beans, each approximately 9" long
- 1-1/2 cups (350 ml) whole unblanched almonds
- 1-1/4 cups (300 ml) all-purpose flour
- 1 tsp (5 ml) salt
- 12 tbsp (175 ml) (1 1/2 sticks) unsalted butter, cold, cut into 12 pieces
- 2 large egg yolks, lightly beaten
- 1-1/2 cups (350 ml) confectioners sugar or vanilla sugar, sifted (see note)
- Preheat oven to 325 degrees (175 C.).
- Line several baking sheets with parchment paper, or grease them lightly with vegetable oil.
- Place the granulated sugar in a small bowl.
- Split the vanilla beans open lengthwise.
- Using the point of a knife, gently scrape the seeds into the bowl of sugar.
- Place the almonds in a food processor and process til fine, 45 seconds; do not overprocess.
- Add the sugar mixture, flour, and salt, and process to mix, 5 seconds.
- Scatter the butter pieces over the flour mixture and process until the dough resembles course meal, 15 seconds.
- With the processor running, pour the yolks through the feed tube.
- Stop the processor, then pulse 5 times.
- Scrape the bowl with a rubber spatula, and then process until the dough comes together, 5 to 10 seconds.
- Pinch off tbsp of the dough and form each of them into crescents.
- Place the crescents 1 1/2" apart on the prepared baking sheets, and bake until firm and just beginning to turn golden, 30 minutes.
- To test for doneness, remove a cookie from the sheet and cut it in half.
- The center should not be doughy.
- Allow the cookies to cool for 5 to 10 minutes on the baking sheets.
- Roll them in the confectioners' sugar and set them on wire racks to cool completely before eating.
- Store the cookies in an airtight plastic container at room temperature for a day or two or in the freezer for up to 2 weeks.
- Note: To make vanilla sugar, place a whole vanilla bean in 3 to 4 cups (950 ml) granulated sugar and let it sit for a minimum of 1 week.
- This is a great cookie cookbook with wonderful recipes and detailed instructions, written by Judy Rosenberg and published by Workman Publishing, 1996. The complete title is Rosie's Bakery Chocolate-Packed Jam-Filled Butter-Rich No-Holds-Barred Cookie Book.
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