Heading back to Women's Group after a long break for traveling had me thinking of how much I love being in the company of such inspiring women of faith. This velvety vanilla cookie dough's my favorite for rolling out and stamping. A pop of ruby red strawberry preserves into each cookie’s center after baking added a beautiful blast of color, and baking brings me such great joy. I do hope the ladies like them.
EASY EGGLESS VANILLA COOKIES
9 tablespoons unsalted butter, softened
1/2 cup brown sugar
2 teaspoons pure vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon Kosher salt
1. Preheat oven to 350°.
2. Beat butter on medium speed for 2-3 minutes or until creamy. Add brown sugar and continue beating for 2-3 minutes until creamy and fluffy. Beat in vanilla just to combine.
3. Add flour and salt and beat on low speed just until incorporated.
4. Turn dough out onto Silpat mat using hands to form it into a smooth ball and divide ball in half.
5. Line rolling pin with sock and lightly flour. Roll out each half to 1/4" thick. Note: Flour is only needed on sock. No flour is needed on mat for rolling.
6. Stamp cookies and transfer to cookie sheets. Bake for 10-12 minutes or until the edges are lightly browned.
7. Cool on cookie sheet for 1-2 minutes before transferring to wire rack to cool completely.
8. When completely cool, fill with whatever makes your heart sing!
@milaniet Thank you for your thoughtful comment, Milanie! Just thought I would clarify that the sock is actually a sock made specifically to fit the rolling pin, just in case you were wondering; however, I suppose a clean, regular sock could do much the same thing in a pinch.
