There's no doubt as to why these old-fashioned refrigerator cookies have remained a favorite. You can make the sweet, buttery dough ahead and then slice and bake cookies as needed.
Servings and Ingredients
|1 whole vanilla bean|
|¾ c. Hy-Vee butter, softened|
|1 c. Hy-Vee granulated sugar|
|½ tsp. Hy-Vee baking soda|
|1 Hy-Vee large egg|
|¼ c. Hy-Vee skim milk|
|1 tsp. Hy-Vee vanilla extract|
|3 c. Hy-Vee all-purpose flour|
|¼ c. coarse sugar|
Things To Grab
- Cut vanilla bean lengthwise to open. Scrape out the tiny seeds. Reserve 1/4 teaspoon of seeds to combine with coarse sugar. Set aside remaining seeds to use in dough.
- In a medium bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, vanilla bean seeds, baking soda and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk and vanilla extract. Beat in flour.
- Divide dough in half; shape into two 10-inch long logs. Using your fingers, combine coarse sugar and reserved vanilla bean seeds. Roll logs in coarse sugar mixture. Wrap each log in plastic wrap.* Chill for 4 hours or until dough is firm enough to slice.
- Preheat oven to 375 degrees.
- Cut logs into 1/4-inch-thick slices. Place slices 2 inches apart on an ungreased cookie sheet.
- Bake about 7 to 10 minutes or until edges begin to brown. Transfer to wire racks; let cool.
*Note: A great way to refrigerate the cookie rolls so they keep their shape is to use paper towel cardboard tubes. Cut the tubes down the middle, place the wrapped cookie dough rolls in them and give the tube a few rolls to form dough into a nice roll. The cardboard tubes keep the rolls from getting a flat side.
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Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 5mg
- Sodium: 10mg
- Total Carbohydrates: 7g
- Protein: 1g