Vanilla Drop Cookies - Delicious alone, with ice cream or fresh fruit

Add the vanilla flavor, cakes, pastries, puddings, ice cream, and many other foods. Vanilla may also be a hidden ingredient in hearty sauces. pure vanilla extract has more taste for imitation. If you are looking for a flavor punch, use a vanilla pod.

Here are the beans in the spice aisle of the grocery store. Because they are expensive as you want to get the best of them.

Sylvia Windle Humphrey explains how to store the beans in his book, "a matter of taste." YouPlease keep in a glass container seal. According to Humphrey, he should never be discarded completely or partially used pod. Instead, the use of sugar or flavored coffee preparation.

Gail Wallis Details of the various types of beans in a paper Suite 101 Web sites, "Vanilla Beans: How to select, store and use." What is a vanilla bean, anyway? And 'the fruit of an orchid, Wallis says, and goes back centuries. The Aztecs used the beans flavor of chocolate drinks. There are three types ofBean Bourbon-Madagascar (thinner), the Mexicans, who has a rich aroma and Tahiti, which is the thickest.

Do not purchase beans that look dry and dry, because the taste is soft, too. Wallis thinks beans should be stored in a dark place to preserve their flavor. To use a bean, cut lengthwise and scrape the bottom while the seeds with a spoon. It 'easy to prepare a sample after Wallis, and do it in half with two beans in a container, a glassCup of vodka. Store the extract, a week or more before use.

If vanilla beans you eat ice can be seen, used the seeds of small spots. Vanilla is my favorite flavor, and well above the chocolate, and always add twice the amount required in the recipes. I decided to make the vanilla pod and vanilla cookies with a pure extract. They were delicious, especially fresh from the oven.

Ingredients

1 cup butter (2 sticks)
1 1 / 2 cup granulated sugar
2 large eggs The temperature
1 teaspoon teaspoon baking powder
4.1 teaspoon salt
Seeds of 1 vanilla bean
2 teaspoons pure vanilla extract
2 3 / 4 cups flour

Method

In a large bowl, combine butter and sugar until fluffy. Add eggs one by one, and beat again. Add the yeast, salt, vanilla seeds and extract. Turn mixer to low and slowly add the flour, ending with a wooden spoon. Drop by rounded teaspoon on a nonstick baking sheet.> Bake at 375 degrees for about 10 minutes, or until cookies are set and edges begin to brown. Cool for a few seconds before removing from pan. Makes about 6 dozen cookies.

Copyright 2010 by Harriet Hodgson

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