TORONTO STAR COOKIE CALENDAR
DAY 14 CLAIRE TANSEY SPECIAL TO THE STAR
This recipe, originally published in 2014, comes from Danish Pastry House in Oakville, home of all kinds of Scandinavian baked hygge delights. The key to these simple vanilla wreaths is the pretty and flavourful black flecks from vanilla bean seeds. You can substitute 1 tsp (5 mL) vanilla extract.
Danish Pastry House’s Vaniljekranse Star Tested
1 cup (250 mL) unsalted butter, at room temperature, cut in pieces 3/4 cup (180 mL) granulated sugar 2 cups (500 mL) all-purpose flour 1 large egg 3 vanilla beans, split lengthwise, seeds scraped and reserved, pods discarded In bowl of electric mixer, beat butter and sugar on low speed for 2 minutes. Add flour, egg and vanilla. Beat on medium until you have a soft dough, about 3 to 5 minutes.
Spoon dough into piping bag fitted with large star nozzle. Pipe cookies into 4-inch (10-cm) lengths on parchment-lined baking sheets about 1 inch (2.5 cm) apart. Shape each into wreath/circle.
(You can use whatever nozzle you like. If you prefer, you can make 1 tbsp /15 mL balls.)
Bake in batches in preheated 410 F (210 C) oven until golden and cooked through, about 6 to 8 minutes. Cool on tray 10 minutes.
Transfer to wire racks to cool complete- ly. Store in airtight container at room temperature up to 5 days or freeze up to 1 month.
Makes about 60.