Title: Vanilla Cookie-Press Ribbons
Categories: Cookie Frosting
Yield: 36 Servings

1	c	Unsalted butter -- at room
		Temperature
1	c	Granulated sugar
1	lg	Egg -- *
2 1/2	ts	Vanilla extract
1/2	ts	Ground cardamom
1/2	ts	Salt
2 1/2	c	All-purpose flour -- sift
		Before measurin
1 1/2		Vanilla beans
2	c	Granulated sugar -- divided
		VANILLA SUGAR-----

* Be sure to use only a large egg for this recipe, to achieve a dough consistency that will extrude properly with the ribbon plate.

Preheat oven to 375~. Combine butter and sugar in a large bowl. Beat on high speed until light and fluffy. Beat in egg, vanilla, cardamom and salt. Using a spoon, stir in flour until well mixed. Pack dough into cookie press. Fit with ribbon-design plate. Press dough out onto ungreased baking sheets in strips 4 inches long. Bake until golden brown, about 10 minutes. Gently transfer to wire racks. Sprinkle with vanilla sugar, if desired, and let cool. Store in airtight container at room temperature for up to 4 days. Makes about 3 dozen.

VANILLA SUGAR: Cut vanilla beans into 1-1/2-inch lengths. Place in food processor fitted with metal blade or in a blender and process. Add 1/2 cup of the sugar and process until vanilla beans are finely chopped. Add remaining 1-1/2 cups sugar and process until thoroughly incorporated. Strain sugar through a fine-mesh sieve to remove any large pieces of vanilla bean. Store in airtight container. Makes about 2 cups.

Typed for you by Marjorie Scofield 4/3/96

Recipe By : Williams-Sonoma Kitchen Library - Cookies & Biscotti

From: Marjorie Scofield Date: 04-10-96 (20:15) Occ Bbs (82) Recipes

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