Go Back
Print this page

1990s Recipes + Menus

Vanilla Confectioners’ Sugar

October 1991
This recipe accompanies the Viennese Vanilla Crescents, one of Gourmet’s Favorite Cookies: 1941-2008. Although we’ve retested the recipes, in the interest of authenticity we’ve left them unchanged: The instructions below are still exactly as they were originally printed.
  • 2 cups confectioners’ sugar
  • 1 vanilla bean, split lengthwise and chopped
  • In an airtight container combine the confectioners’ sugar and the vanilla bean and let the mixture stand, covered, for at least 24 hours. The sugar keeps in the airtight container indefinitely. Makes 2 cups.
Keywords
favorite cookies 1941-2008