NOTE: The main flavor for this recipe would be vanilla sugar since these are vanilla snaps. To make that, take some sugar and put a whole vanilla bean into a container with it. (You can use any kind of sugar: Granulated, confectioner's, or superfine.) Leave it for three or four days and it will be properly full of vanilla. One bean can flavor pounds of sugar if you just refill the container over and over. If you want orange or lemon sugar, just add 1 teaspoon of the appropriate fresh-grated zest (or 1 tablespoon of dried) to 1 cup of sugar, or if you want cinnamon-sugar just mix 1 cup of sugar with 2-3 tablespoons of cinnamon. In this way you can make orange snaps (using 3 tablespoons orange juice and 2 teaspoons of fresh-grated orange zest or 2 tablespoons of prepared orange zest in place of the vanilla extract and increasing the flour to 2 1/4 cups, rolling in orange sugar at the end); you can make lemon snaps (using 2 teaspoons of fresh-grated lemon zest or 2 tablespoons prepared lemon zest and 3 tablespoons of fresh lemon juice instead of vanilla extract and increasing the flour to 2 1/4 cups, rolling in lemon sugar at the end); you can make cinnamon snaps (by using cinnamon-sugar instead of just vanilla sugar); you can make vanilla nut snaps (by increasing the vanilla extract to 2 teaspoons ad adding 1 cup of finely chopped pecans before chilling, rolling in vanilla sugar); you can even make chocolate snaps (by melting 4 ounces of unsweetened chocolate over low heat, cooling it, and adding to the creamed mixture before adding the flour mix, as well as substituting dark corn syrup for light--and still using vanilla sugar).
Go to my Main Page