Vanilla Cookies

Ingredients

Flour 1.7 cups

Salt 1/2 tsp

Butter 180 g

Sugar 120 g

Vanilla Bean 1

Preheat oven to 175°C. Line a large baking sheet with parchment. Combine flour and salt in a small bowl and set aside. Beat butter and sugar in the bowl of a stand mixer until fluffy. Scrape out the vanilla bean seeds, add them to the butter mixture, and beat. Gradually add the flour mixture, beating until smooth.

Optional additions to the dough before baking:

- 0.5 cup cranberries with 1 teaspoon almond extract;

- 0.5 cup chopped pecans with 1 teaspoon maple extract;

 - 120 grams of white chocolate with 1 teaspoon of spices.

Place a piece of cling film on a work surface, place the dough on top, shape it into a log about 5 cm in diameter, wrap it in film, and refrigerate for 30 minutes. Remove the dough from the refrigerator and cut into 5-6 mm thick slices. Place on a baking sheet, spacing them 5-6 mm apart.

Bake for 11-12 minutes, until the edges begin to brown. Remove the cookies from the oven and let them cool.

Enjoy!