It will soon be ready for fall and winter baking, cookie exchanges and heart-warming food. Home and Living just recently discovered a purveyor of fine vanillas and flavored vanilla beans, extract and sugars: Nielsen-Massey.
We recently tried the both the Madagascar Bourbon Pure Vanilla Extract and Pure Vanilla Sugar in our making of Chunky Applesauce and it is delish.
We just cut up a variety of apples, Braeburn, Gala and Red Delicious and Granny Smith—added the juice and rind of an orange, a whole cinnamon stick, several cloves,1/4 cup of brown sugar, a teaspoon of Madagascar Bourbon Pure Vanilla Extract, and a couple of generous tablespoons of Madagascar Bourbon Pure Vanilla Sugar and brought it to a gentle boil and then turned it to a simmer until apples were full of flavor and soft, yet chunky. Toss in your own favorites and use lemon instead of orange flavoring, and vary your addition of spice.
“Check out their other recipes at the Nielsen-Massey website.”
Here’s another recipe from their site we’re going to try:
Crisp Vanilla Butter Cookies
1 cup (2 sticks) butter, softened
1 cup sifted confectioners’ sugar
1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder
2 eggs, lightly beaten
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup chocolate pieces of choice
Cream the butter, confectioners’ sugar and vanilla powder in a mixing bowl using an electric mixer on medium speed. Add the eggs and beat until light and fluffy. Beat in the flour, baking powder, cinnamon and salt on low speed until just blended. Place the dough on parchment paper and shape into a 12-inch long log. Chill for 3 to 24 hours.
Preheat the oven to 350 degrees. Coat an insulated cookie sheet with nonstick cooking spray. Cut the dough log into 1/4 inch-thick slices and place on the cookie sheet. Bake for 10 to 12 minutes or until golden brown. Cool on a wire rack. Place the cooled cookies on a parchment-lined cookie sheet.
Place the chocolate pieces in a microwave-safe bowl. Heat on High for 15 seconds. Repeat at 5-second intervals, stirring and checking the consistency. The chocolate is ready when it freely drips from the spoon in a fine line. Spoon the chocolate into a large plastic food storage bag. Twist the bag until the chocolate is in one corner and then trim the tip of the bag. Drizzle the chocolate over the cookies.
Variation: Add 1/2 teaspoon of any Nielsen-Massey Pure Flavor Extract, such as Chocolate, Almond, Lemon, Orange or Coffee, to the cookie dough to create a signature cookie.
Makes 2 dozen
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About Nielsen-Massey Vanillas
Throughout its more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey’s Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar, Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract and Organic Madagascar Bourbon Pure Vanilla Beans.
Nielsen-Massey Vanillas also offers a full line of Pure Flavors: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract, Pure Coffee Extract, Pure Peppermint Extract, Orange Blossom Water and Rose Water. All Nielsen-Massey products are All-Natural, Allergen-Free, GMO-Free, and certified Kosher and Gluten-Free. The company is headquartered in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, The Netherlands.
To view the Nielsen-Massey Vanillas product lines visit www.nielsenmassey.com.