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Vanilla-infused sugar — European baking, whipped cream, dusting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure vanilla extract — everyday baking, custards, frosting
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Vanilla-infused sugar — European baking, whipped cream, dusting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure vanilla extract — everyday baking, custards, frosting
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preheat oven to 325 degrees;. in a large bowl, mix the butter and sugar until pale and fluffy. stir in vanilla, lemon zest, and salt. add flour and cornmeal and mix until the mixture is crumbly. add zucchini and stir until a thick dough forms. 2. drop dough by rounded teaspoons, 2 inches apart, onto two parchment-lned baking sheets. bake until cookies are light golden brown at edges, 25 to 30 minutes, rotating sheets halfway through.