Ingredients
3
cups Gold Medal™ all-purpose flour
2
teaspoons baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1 1/2
cups granulated sugar
1
cup butter, softened
2
vanilla beans, cut in half lengthwise, scraped
2
eggs
1
cup powdered sugar
Additional powdered sugar for sprinkling, if desired
Preparation
Heat oven to 325°F. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
In large bowl, beat granulated sugar, softened butter and seeds from 2 vanilla beans with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in eggs, one at a time, just until smooth. On low speed, beat flour mixture into sugar mixture until well blended. Cover and let dough stand at room temperature 10 minutes.
Shape dough into 60 (1 1/4-inch) balls. In small bowl, place 1 cup powdered sugar. Roll each cookie in powdered sugar; shake off excess. Place on ungreased cookie sheets 2 inches apart.
Bake 12 to 14 minutes or until edges are until light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, at least 15 minutes. Sprinkle with additional powdered sugar. Store in airtight container at room temperature.
