A simple yet delicious cookie gets a beautiful upgrade for teatime in Glazed Vanilla-Oat Cookies. Glazed Vanilla-Oat Cookies pictured with Chocolate-Irish Cream Tartlets.
Glazed Vanilla-Oat Cookies
Serves: 24
Ingredients
- ½ cup unsalted Irish butter*, softened
- ⅓ cup firmly packed light brown sugar
- ½ teaspoon vanilla bean paste
- ¼ teaspoon packed fresh orange zest
- ¼ teaspoon almond extract
- 1⅓ cups old-fashioned oats
- ¾ cup plus 2 tablespoons unbleached self-rising flour
- ¼ teaspoon ground cinnamon
- 1 pinch salt
- Vanilla Bean Glaze (recipe follows)
- Soft pink gel food coloring*
Instructions
- Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper.
- In a medium bowl, beat together butter, brown sugar, vanilla bean paste, orange zest, and almond extract with a mixer at medium speed until light and fluffy, 2 to 3 minutes, stopping to scrape down sides of bowl.
- In a medium bowl, stir together oats, flour, cinnamon, and salt. Add oat mixture to butter mixture all at once. Beat together at medium-low speed just until combined, scraping down sides of bowl as needed.
- Using a 1-tablespoon levered scoop, portion dough and roll into balls. Place dough balls at least 2 inches apart on prepared baking sheets. Press to approximately ½-inch thickness, pinching closed any cracks and smoothing edges, if needed.
- Working with one baking sheet at a time, bake until top and edges are set and bottoms are golden brown, 8 to 10 minutes. Let cookies cool on baking sheet for 2 minutes. (If desired, any warm cookies can be formed into a more circular shape using a small off set spatula or spoon.) Transfer cookies to a wire rack placed over a parchment-lined baking sheet. Let cool completely.
- Divide Vanilla Bean Glaze between 2 small bowls. Add food coloring to one bowl until desired color is reached. Transfer glazes to 2 separate, small piping or resealable plastic bags, and cut a ¼-inch opening in tip or corner. Drizzle glaze over cooled cookies as desired. Let stand until set, 15 to 20 minutes.
Notes
*We used Kerrygold Irish Butter and Sunny Side Up Bakery Squeeze Gel Color.
Vanilla Bean Glaze
Serves: ⅔ cup
Ingredients
- 1⅓ cups confectioners’ sugar
- ⅓ cup heavy whipping cream
- 1 teaspoon vanilla bean paste
Instructions
- In a small bowl, stir together sugar, cream, and vanilla bean paste until smooth. Use immediately.
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