Prep 15 mins
Cook 10 mins
Check my Vanilla sugar recipe out or just use plain sugar.
- 1 vanilla bean
- 3⁄4 cup butter, softened
- 3⁄4 cup vanilla sugar
- 1 large egg, lightly beaten
- 1⁄2 teaspoon vanilla extract
- 2 1⁄4 cups all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1⁄8 teaspoon ground ginger
- 1⁄8 teaspoon nutmeg
- 1 (12 ounce) package white chocolate chips, divided
- sparkling white sugar
- Cut vanilla bean in half lengthwise.
- Carefully scrape out seeds, using a small sharp knife.
- Set seeds aside.
- Beat butter in a large mixing bowl at medium speed of an electric mixer until creamy.
- Gradually add vanilla sugar and vanilla bean seeds, beating until light and fluffy.
- Add egg and vanilla extract, mixing well.
- Combine flour,spices and salt,gradually add to butter mixture, beating until smooth.
- Divide dough into four.
- Wrap each in plastic wrap, and chill 1 hour.
- Roll each dough to 1/4" thickness on a lightly floured surface.
- Cut with 3" and 4" your favorite cookie cutters.
- Place on lightly greased cookie sheets.
- Bake at 350° for 8 to 10 minutes or until edges of cookies are lightly browned.
- Cool 1 minute on cookie sheets; remove to wire racks, and cool completely.
- Combine 1/2 cup white chocolate morsels and 1 tablespoon shortening in a 1-cup glass measure.
- Melt morsels according to package directions.
- Place cookies on a wire rack over wax paper.
- Pour or spread white chocolate mixture over each cookie, tilting cookie to coat completely.
- Sprinkle cookies with sparkling sugar.
- Let stand until frosting hardens.
- Repeat procedure with remaining white morsels, shortening, and sugar until all cookies are decorated.
I loved the "spice" flavor of the vanilla and nutmeg in this cookie! It would be a great cookie to serve at Christmas time! I followed the directions exactly. I'm not a big fan of white chocolate, but I liked it on this cookie. A powdered sugar icing would also compliment the cookie well.