Vanilla bean and pink peppercorn icebox cookies
Cookies
Icebox cookie dough is great to keep on hand for unexpected guests or quick and easy desserts. It also allows for baking smaller amounts at a time. The dough will keep (tightly wrapped in plastic then foil) in the freezer for up to 1 month. I took the basic vanilla icebox cookie from Cook's Illustrated and spiced it up a bit. I blitzed an entire vanilla bean and some pink peppercorns with turbinado sugar in the food processor, then simply strained out the larger bits before using the sugar in the cookies. I've also used evaporated cane sugar, but prefer the texture achieved with the turbinado. I once saw Jamie Oliver make vanilla sugar that way, and I've always thought it was a great technique to speed up the process. The fragrance of the infused sugar is fantastic -- heady with vanilla to start then a hit of spice to finish. The cookies are buttery with a nice vanilla flavor and a subtle citrus-spice note from the pink pepper that makes your tongue tingle just a smidge.
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