Easy Slice ‘n’ Bake Vanilla Bean Christmas Sugar Cookies w/Whipped Buttercream.

Name: Easy Slice ‘n’ Bake Vanilla Bean Christmas Sugar Cookies w/Whipped Buttercream.
Ingredients: 1 1/2 cups unsalted butter, softened; 1 1/4 cups granulated sugar; 1 vanilla bean, seeds removed (optional); 1 1/2 teaspoons pure vanilla extract; 1/2 teaspoon almond extract* (optional); 2 eggs, at room temperature*; 4 1/2 cups all purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 sticks (1 cup) salted butter; 2 cups powdered sugar; 1/4 cup homemade or store-bought salted caramel sauce *(Caramel recipe in notes); 1 tablespoon vanilla extract; 2-4 tablespoons heavy cream; assorted sprinkles, for decorating

Easy Slice ‘n’ Bake Vanilla Bean Christmas Sugar Cookies w/Whipped Buttercream. was pinched from <a href="http://www.halfbakedharvest.com/easy-slice-n-bake-vanilla-bean-christmas-sugar-cookies-wwhipped-buttercream/" target="_blank">www.halfbakedharvest.com.</a>

"*If you do not have almond extract on hand or cannot find it, feel free to just leave it out. BUT I think it makes these cookies great. **To quickly bring your eggs to room temperature, place them in a large bowl with their shells on. Cover them with warm water and let them sit 5 minutes. ***The cookie dough can also be stored in the freezer. To bake remove from the freezer and let sit on the counter for 5 minutes prior to slicing. Bake As directed. ****To quickly make you own homemade caramel, heat 1 cup granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn. Once sugar is completely melted, immediately add the butter. The caramel will bubble rapidly when the butter is added. Stir 6 tablespoons butter into the caramel until it is completely melted. Now very slowly, drizzle in 1/2 cup of heavy cream or full-fat canned coconut milk while whisking. The mixture will rapidly bubble and/or begin to harden. This is fine. Allow the mixture to boil for 1-2 minutes. It will rise in the pan as it boils. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using. Cover the caramel tightly and store for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe...."

INGREDIENTS

•

1 1/2 cups unsalted butter, softened

•

1 1/4 cups granulated sugar

•

1 vanilla bean, seeds removed (optional)

•

1 1/2 teaspoons pure vanilla extract

•

1/2 teaspoon almond extract* (optional)

•

2 eggs, at room temperature*

•

4 1/2 cups all purpose flour

•

1 teaspoon baking soda

•

1/2 teaspoon salt

•

2 sticks (1 cup) salted butter

•

2 cups powdered sugar

•

1/4 cup homemade or store-bought salted caramel sauce *(Caramel recipe in notes)

•

1 tablespoon vanilla extract

•

2-4 tablespoons heavy cream

•

assorted sprinkles, for decorating

Go To Recipe

review