Viennawood vanilla

Yesterday’s installment in the longgoing ongoing cookie saga: Crisp (Viennawood) vanilla-sugar cookies. These thin crisps are buttery, rich, sweet and fragrant with vanilla. Ms. Tyler Herbst calls the recipe old-fashioned and of United States origin. I have added the name Viennawood because I used Viennawood vanilla, an infusion made by a friend who, when she gave it to me, said I might drink it if it wasn’t strong enough for baking as it is only a little vodka that spent a while hanging out with vanilla beans. It was perfect for these. Butter, sugar, vanilla, flour and sour cream, and then before baking, a sprinkling of vanilla sugar. Look out teeth!


About pattiblaine

Raised under the name of Snyder in the upstate NY town of Vestal, I've worked as a typesetter, a fast food salad bar tender, an art reviewer, a waitress, a part-time nanny, and a very-bad-with-phones temp. Once upon a time I was all-but-thesis toward a Masters in Art History. Now I'm just a mom with a lot of fiber squirreled away throughout the house. We call it insulation. In 2013 I completed a life-long learning program at Colgate Rochester Crozer Divinity School, and am a postulant toward the diaconate in the Episcopal Diocese of Rochester, NY. In addition to coordinating volunteers for the soup kitchen, I volunteer as a tutor at a deeply impoverished city elementary school, and am a docent at the Memorial Art Gallery.
This entry was posted in Extracurricular, On the fly (aka from a mobile device), The Joy of Cookies and tagged , , , , . Bookmark the permalink.

2 Responses to Viennawood vanilla

  1. Erin says:

    Patti, these sound wonderful! I’ve really enjoyed reading about your baking all of these cookies.

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