Dear Vanilla Bean,
I understand you are upset. You feel I lured you out of of your precious little vial with promises of stardom when really I knew all along you were just playing a supporting role.
Well, maybe that’s a little true. But no one else could have played that role quite as well as you.
You’re right, it was wrong to mislead you. But you can’t really blame me, can you? I mean, how can something so wrong feel so right? It can’t, can it?
Besides, I didn’t think you’d mind helping Nutella out. It’s his day, after all.
And anyway, you still got top billing.
Vanilla bean-Nutella sandwich cookies
(adapted from How to Cook Everything by Mark Bittman)
In honor of World Nutella Day, I made sandwich cookies. I knew the cookies needed to be good but not overshadow the glories of Nutella. So I give you a simple sugar cookie flavored lightly with vanilla bean. These cookies are soft and almost cakey.
Makes about 12 sandwich cookies
4 tablespoons or 1/2 stick butter, softened
scant 1/2 cup sugar
1/4 teaspoon vanilla extract
seeds of 1/2 vanilla bean
1 cup all purpose flour
1/4 teaspoon baking powder
pinch of salt
1 tablespoon milk
- Preheat oven to 375 degrees.
- With an electric mixer, cream the butter and sugar. Add the vanilla extra, vanilla bean, and egg. Mix well.
- Add half of the dry ingredients. Then add the milk followed by the rest of the dry ingredients.
- Drop dough by rounded tablespoon onto a baking sheet (lined with parchment or silpat, lightly greased otherwise). Bake for 8-10 minutes, or until the bottoms are golden brown.
- Allow cookies to cool on the baking sheet for 2 minutes before moving them to a rack to cool completely.
- Match up like-sized cookies. Spread as much Nutella as you think is reasonable onto one cookie (I’m not going to judge you) and sandwich with the second cookie.
- Eat and enjoy.
Happy Nutella Day!