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I hope everyone out there survived Hurricane Sandy without too much damage or inconvenience. No trees fell on my house and we didn't lose power at all, although our Comcast service (phone, TV, and Internet) went out for Tuesday and half of Wednesday, and then again for half of Friday. I hear that New York is going to get hit with a nor'easter later this week, and I can't even imagine how much worse things will get there. Stay safe, everyone!
Julie and Andy made yummy vanilla cookies just before the worst of the storm hit here, so these will forever be known in our house as Hurricane Cookies. They were chewy and delicious while still warm, but I didn't like them as much once they had cooled and crisped up, so my advice is to eat them all at once. They would also be splendid sandwiching raspberry jam or Nutella, neither of which we had on hand.
Vanilla "Hurricane" Cookies
1½ cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking powder
¾ cup (1½ sticks) unsalted butter, at room temperature
1¼ cups sugar
Seeds scraped from 1 vanilla bean (or 1½ teaspoons pure vanilla extract)
2 large eggs
Heat the oven to 375°F. Line two cookie sheets with parchment or silpats.
In a medium bowl, whisk together the flour, salt, and baking powder. In another medium bowl, beat the butter on medium-high speed with an electric mixer until smooth. Add the sugar and vanilla bean seeds (or extract) and continue beating until well combined, about 2 minutes. Add the eggs and beat until well blended, about 1 minute longer. Add the flour mixture and mix on low speed until just blended, about 30 seconds.
Place heaping tablespoonfuls of the dough in mounds about 3 inches apart on the cookie sheets. Bake two sheets at a time, swapping the sheets’ positions halfway through baking, until the edges are golden brown, 10 to 14 minutes.
Set the sheets on racks and let cool for 5 minutes before transferring the cookies to the racks to cool completely. Using cooled cookie sheets, bake the remaining cookie dough.
Update 10/4/13: This post is attracting all the spambots, so I'm closing off comments. Email me if you wish!