Simply Suzanne's AT HOME: vanilla bean sugar cookies

My little ones gave their teachers these sweet ROSE cookies during Teacher Appreciation Week.

Students were invited to bring teachers flowers last Thursday, but I thought it would be more fun (and original) if our kids brought their teachers EDIBLE flowers . . . as in these ROSEtte cookies.

I wanted a sugar cookie that was extra special, so I added vanilla beans to the dough. I think the specks are beautiful . . . and the extra vanilla more aromatic.

For the base shape, I used a 3.5-inch circle cookie cutter, and then frosted it with a light, fluffy, and not-too-sweet dusty ROSE-colored butter-cream frosting using a large Wilton STAR decorating tip (1M).

I had an incredibly busy week with special orders, so I wasn't able to take step-by-step photos to share with you today; but since sharing these cookies on the blog - I've had many requests for them. So I'm sure that step-by-step photos will soon follow. Until then, Wilton provides a simple pictorial on how to pipe a rosette, here; including a list of the TOOLS that you'll need.

TOOLS I used . . .

Wilton disposable decorating bags

Wilton Decorating Coupler Set

Wilton STAR decorating tip

Wilton window cake box and pretty ribbon, for gifting

I've been experimenting with various piping techniques . . . and am having so much fun! Come by and see these adorable soccer themed cookies I made earlier in the week for a 7-year-old's birthday, here.

I hope this post inspires you to make a bouquet of rosette cookies!

vanilla bean sugar cookies

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2 ¼ cups all-purpose flour

¼ teaspoons baking powder

¼ teaspoon salt

12 Tablespoons (1 ½ sticks) unsalted butter, room temperature

3/4 cup granulated sugar
1 vanilla bean, split and seeded

1 teaspoon pure vanilla extract

1 egg, room temperature

powder sugar (instead of flour) for rolling out dough
. . . . . . . . .

Preparation

In a bowl, sift together the flour, baking powder, and salt . . . set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter, granulated sugar, and vanilla seeds on medium speed until light and fluffy, about 5 minutes.

Beat in the vanilla extract and egg. Reduce the speed to low and add the flour mixture in three additions, scraping down the sides of the bowl after each addition. Mix until just combined.

Form the dough into a ball, wrap with plastic wrap and refrigerate for at least 3 hours or as long as overnight.

Preheat an oven to 350°F.

Line 2 baking sheets with parchment paper.

On a lightly dusted powder sugar surface, roll out the dough to 1/4-inch thickness.

Using cookie cutters, cut out desired shapes. Transfer to the prepared baking sheets, spacing cookies about 2 inches apart, and bake until just golden around the edges, 10 to 12 minutes, depending on the size of the cookies.

Transfer the pans to wire racks and let cool for 5 minutes, then remove the cookies from the pans and let cool completely.

old-fashioned "cooked" frosting

. . . . . . . . .

5 Tablespoons flour

1 cup milk

2 teaspoons pure vanilla extract

1 cup sugar

1 cup butter (2 sticks)

. . . . . . . . .

Pour flour and milk into a saucepan.

Whisk over medium heat until the mixture is very thick.

Remove from heat and let cool completely.

Stir in 2 teaspoons vanilla extract.

Cover top with plastic wrap to prevent a skin from developing on the top.

In the bowl of an electric mixer fitted with a flat beater, beat the butter on medium speed until light and fluffy, about 3 minutes. Add the sugar, and beat another 3 minutes.

Scrape down the bowl once or twice to make sure that it's mixed well.

Add the completely cooled flour/milk/vanilla mixture.

Whip it on medium-high until the mixture resembles whipped cream.