Yesterday was the perfect day.
I got out of the house early and took my little one to a “Baby and Me” story time session at the local library. At three months, she’s too young to get too much out of it, but when she looked around in awe, smile plastered on her face, I knew I’d made the right choice.
Then I strapped her into her stroller and we walked on trails and past shops and after she settled into a nap, I sat outside Starbucks in the sun with a perfect iced green tea and a smile while the babe snoozed. Then my guy met us for lunch at the local Greek place and I had the most amazing vegan gyro with the best whole wheat pita I’ve ever eaten, with hummus and avocado and magic inside.
Lest I paint too idyllic a picture, I must make sure to inject a bit of reality. There was spit-up and poopy diapers and fussing and me fumbling while I nursed her in the backseat of my car and then more fumbling later on as I surreptitiously whipped out the boob at the restaurant. I’m still wearing the robo-leg aircast for my broken ankle (caked in mud from my latest dog park trip) and my hair, which grows in pretty much all gray these days, hasn’t been done since December, so it’s pretty much a stringy dishwater-blonde mess with a hefty Cruella De Vil stripe.
Thank goodness for Hooter Hiders, by the way. Is that not the best product (and product name) ever?
It was still the best day, though. So far, motherhood has been a rollercoaster, but yesterday I was on the top of the world.
After the terrific morning and even better lunch, I went home, and I did not make these cookies.
I did not make them because I actually made them about a week ago. Because I’m busy out experiencing the aforementioned crazy rollercoaster, I’m a little behind.
So, these cookies.
These delicious morsels are a celebration of all that is vanilla. The sweet vanilla-bean-specked glaze coats a buttery soft cookie made super-special with the addition of vanilla sugar (very easy to make). Plus, of course, I’ve included vanilla extract for a double dose of the heady stuff. These cookies are melt-in-your-mouth goodness, I’m telling ya.
This recipe was inspired by – and adapted from – this Glazed Lemon Cookie recipe from “The Cookie Queen” Maria of the fabulous blog Two Peas and Their Pod. Thanks for the inspiration, Maria!
I would think these would be perfect with afternoon tea, preferably pinky up. But I kept finding myself stuffing ‘em in my mouth for a quick breakfast while burping my little one.
Again – totally worth it. :)
Here’s the recipe!
- ⅔ cup granulated vanilla sugar (can substitute regular sugar)
- 1 cup unsalted butter at room temperature
- 1 egg
- 1½ teaspoons pure vanilla extract
- 2¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon pure vanilla extract
- Seeds from half a vanilla bean, scraped
- Preheat oven to 350 degrees.
- In the large bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat together the butter and vanilla sugar for about three minutes, until fluffy. Add the egg and vanilla extract and beat until smooth.
- In a medium bowl, sift together the flour, baking powder, and salt.
- Turn the power to low and mix in the flour mixture just until the dough comes together.
- Scoop tablespoonfuls of dough and gently roll them into rounds in your hand. Lay them on the cookie sheet, about two inches apart, and press down slightly.
- Bake for about 12 minutes until the cookies just begin to turn golden around the edges. Remove cookies from the oven and let sit for about two minutes, then move them to a wire rack and let cool completely.
- Make the glaze. In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and vanilla bean seeds until smooth.
- Dip the top of each completely-cooled cookie into the glaze, set back on wire rack and let the glaze set (about 15 minutes). I like to place a paper towel or two under the wire rack for easier clean-up.
Originally published on The Hazel Bloom April 13, 2012. Updated and posted on Kitchen Treaty November 13, 2012. More about this