These cookies are vanilla scented, buttery yet crisp enough that you can dip in milk or coffee. Sprinkle the tops with sugar right before baking, it gives the cookies a lovely, sparkly texture. ย When planning on shaping these or covering with royal icing, make sure they go in the freezer before baking, so that they maintain their shape.

Notes: An offset spatula is the best tool to pick up the cookies and place them onto the parchment covered cookie sheet. These cookies will keep for at least 3-5 days at room temperature in a sealed container. You can make this dough up to two weeks ahead. Roll out between two sheets of parchment, wrap in plastic and freeze. Also, feel free to double the recipe.

Vanilla sugar cookies by Bake Bellissima

vanilla sugar cookies

5 from 2 votes
Cook Time: 10 minutes
Total Time: 10 minutes
Author: adapted from Confetti Cakes cookbook
Yields 15-25 cookies, depending on cookie cutter used

Ingredients

  • 2 1/2 cups plus 2 tablespoons all purpose flour
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon baking powder
  • 1/2 cup granulated sugar, plus 2 tablespoons
  • 3/4 cup unsalted butter, at room temperature (1 1/2 sticks)
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 cup sugar, for sprinkling onto the cookies before baking (optional)

Instructions

  1. Sift the flour, baking powder, and salt together in a bowl.
  2. In a stand mixer with the paddle attachment, mix the butter and 1/2 cup plus 2 tablespoons sugar together at medium speed until the mixture is fluffy and light. Add the egg and vanilla and mix until just combined.
  3. Add the flour mixture in batches, making sure to scrape down the bowl. Do not over mix.
  4. When combined, place the dough on a floured surface. Shape into a disk, and cover with cling wrap. Place in the refrigerator for 30 minutes.
  5. Preheat over to 350 F, and cover 2 cookie sheets with parchment paper.
  6. Place the cookie dough onto a large piece of parchment paper. Cover with another large sheet of parchment paper, and roll out the dough with a rolling pin to 1/4 inch thickness.
  7. Using a round cookie cutter, cut out cookies. Using an offset spatula, place the cookies on the prepared sheets, about 1 inch apart.
  8. Sprinkle sugar on top of the cookies.
  9. (f you plan on decorating these cookies with royal icing, chill the cookies for at least 15 minutes before baking them or until they are stiff. Also do not sprinkle with sugar)
  10. Bake for 10 minutes, or until light golden brown.
  11. Cool on a rack.

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โ€œMy family has loved each and every recipe weโ€™ve made from Bonjour Cuisine. Try one, and you wonโ€™t be disappointed!โ€

—Jennifer Greene

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  • This delicious marinated tomato recipe was adapted from Ludovic Lefebvre of Petit Trois restaurants in LA. It really takes tomatoes to a whole new level and is my new go to. It has unexpected ingredients that seem to work magic on the flavors. Try this marinade, you will not regret it, with burrata or goat cheese, hard boiled eggs, or even on avocado toast. Enjoy!  6 ripe tomatoes or approx 5-6 cups sliced cherry tomatoes
1/2 cup torn basil leaves
1 cup olive oil
2 tablespoons red wine vinegar (or balsamic vinegar)
1/3 cup honey
2 cloves garlic, thinly sliced
2 teaspoons coriander seeds
1/4 scraped vanilla bean pod
salt, pepper to taste
Instructions

Place tomatoes in a heatproof glass container, cut side down. Add the basil to the tomatoes.
Combine olive oil, red wine vinegar, garlic, honey, 1/4 scraped vanilla bean pod, and coriander seeds in a sauce pot. Bring to a boil.
Pour the boiling marinade over the tomatoes. Allow to cool to room temperature and marinate tomatoes in the fridge for at least 4 hours or overnight.
Season with salt and pepper before serving.  #marinatedtomatoes, #easyrecipes, #mtlfoodies, #summerrecipes, #delicious, #bonjourcuisine
  • This dish is the perfect weeknight dinner the whole family will love. The secret to this wonderful salmon teriyaki recipe is tossing the salmon filets in cornstarch before cooking. It helps build a crust that the deliciously spicy sauce can really stick to. 
Ingredients

5 tablespoons rice vinegar
3 tablespoons soy sauce or tamari
1-2 tablespoons hot chili paste such as sambal oelek, or Thai chili paste. Adjust for desired spice level.
2 tablespoons honey
1 lb. skinless salmon cut into filets
1 1/2 teaspoon kosher salt divided, plus more
3 tablespoons cornstarch
2 tablespoons vegetable oil
3 scallions very thinly sliced on a diagonal
1 tsp. toasted sesame seeds
Instructions

In a small bowl, whisk together the rice vinegar, soy sauce, chili paste, and honey.
Place salmon filets on a plate and season salmon filets with 1 teaspoon salt, followed by the cornstarch. Make sure the salmon filets are properly coated.
Heat oil in a large nonstick skillet over medium-high. Cook salmon in a single layer, undisturbed, until nicely browned underneath, 2โ€“3 minutes. Turn and cook until other side is lightly golden, about 2 minutes. Pour sauce over salmon and continue to cook, gently turning salmon halfway through, until sauce is thickened slightly and clinging to salmon, about 1 minute. (Sauce will bubble when first added and will then calm down.)
Drizzle sauce from pan over salmon filets to serve, and top with scallions and toasted sesame seeds. #salmondinner, #salmonteriyaki, #kosherrecipes, #kosherfoodie, #easyrecipes, #30minutemeals
  • With a fridge full of leftovers, including white rice, some smoked meat and various veggies, I thought that a stir fry is a delicious way to combine all these separate elements, and use up some of those leftovers. I followed Sam Siftonโ€™s technique from the New York Times and it always works like a charm. 
The ingredients and quantities below are only meant to be a guide, and donโ€™t need to be followed exactly. Itโ€™s the technique that I think is wonderful: frying the beef in oil before cooking the veggies adds flavour to the stir fry, and cooking the eggs in the pan coats the rice with delicious flavour. This recipe can be adapted to any protein or veggie combo of your choice.  Ingredients:  1-2 tbsp vegetable oil
2 cup Smoked meat, shredded or cubed (or other cooked protein)
2 cloves garlic, minced
1 tbsp ginger, minced
1 small onion, finely diced
1 carrot, finely diced
1/2 red pepper, minced
1 cup broccoli florets, cooked
1 cup kale, finely chopped
2 eggs, lightly beaten with a fork
3 cups white rice
1 tbsp toasted sesame oil
3 tbsp low sodium soy sauce (or regular)
2 tbsp hoisin sauce (can also use teriyaki)
2 tbsp scallions, minced (for garnish)
Instructions

Start by heating a wok pan. Donโ€™t worry if you donโ€™t have one, I used a regular non-stick pan and it was perfect.
Warm vegetable oil, about 1-2 tablespoons at medium-high heat. Add beef and sautรฉ until crisped.
Fish the beef out of the pan, and reduce heat to medium. Add the garlic and ginger and stir fry for about 30 seconds. Add the remaining vegetables to the pan and cook till softened, about 7-10 minutes. Add the beef back into the pan.
Make a space in the middle of the pan for the eggs. Stir until cooked and mix with the vegetables and beef. 
Add the rice and the sauce ingredients (soy sauce, sesame oil and hoisin) and increase heat until all ingredients heated. Top with scallions and serve.
  • ๐“๐ก๐š๐ข ๐‚๐จ๐œ๐จ๐ง๐ฎ๐ญ ๐‚๐ฎ๐ซ๐ซ๐ฒ, ๐›๐ž๐ญ๐ญ๐ž๐ซ ๐ญ๐ก๐š๐ง ๐ญ๐š๐ค๐ž๐จ๐ฎ๐ญ! This recipe comes together in minutes, and really feels like you are eating takeout! Delicious flavors going on here. You can replace mock-crab with either chicken or tofu, or another healthy protein! Try it and use #bonjourcuisine to share your pics๐Ÿ“ธ

๐“๐ก๐š๐ข ๐‚๐จ๐œ๐จ๐ง๐ฎ๐ญ ๐‚๐ฎ๐ซ๐ซ๐ฒ ๐‘๐ž๐œ๐ข๐ฉ๐ž: 
2-3 tablespoons ๐ฏ๐ž๐ ๐ž๐ญ๐š๐›๐ฅ๐ž ๐จ๐ข๐ฅ
2 lbs ๐ฆ๐จ๐œ๐ค-๐œ๐ซ๐š๐›
1 small yellow ๐—ผ๐—ป๐—ถ๐—ผ๐—ป, minced
1 clove ๐—ด๐—ฎ๐—ฟ๐—น๐—ถ๐—ฐ, minced
๐˜€๐—ฎ๐—น๐˜ and ๐—ฝ๐—ฒ๐—ฝ๐—ฝ๐—ฒ๐—ฟ to taste
2 tablespoons ๐—ฟ๐—ฒ๐—ฑ ๐—ฐ๐˜‚๐—ฟ๐—ฟ๐˜† ๐—ฝ๐—ฎ๐˜€๐˜๐—ฒ, ๐˜€๐˜๐—ผ๐—ฟ๐—ฒ๐—ฏ๐—ผ๐˜‚๐—ด๐—ต๐˜ ๐—ผ๐—ฟ ๐—ต๐—ผ๐—บ๐—ฒ๐—บ๐—ฎ๐—ฑ๐—ฒ*
2 teaspoons ๐—ฐ๐˜‚๐—ฟ๐—ฟ๐˜† ๐—ฝ๐—ผ๐˜„๐—ฑ๐—ฒ๐—ฟ
1/2 teaspoon ๐—ฐ๐˜‚๐—บ๐—ถ๐—ป
1 can ๐—ฐ๐—ผ๐—ฐ๐—ผ๐—ป๐˜‚๐˜ ๐—บ๐—ถ๐—น๐—ธ
1 ๐—น๐—ถ๐—บ๐—ฒ, cut into wedges
1/2 cup fresh ๐—ฐ๐—ถ๐—น๐—ฎ๐—ป๐˜๐—ฟ๐—ผ, chopped
1 tablespoon ๐˜€๐—ฐ๐—ฎ๐—น๐—น๐—ถ๐—ผ๐—ป๐˜€, optional
Cooked ๐—ฟ๐—ถ๐—ฐ๐—ฒ, for serving 
Heat oil in a large skillet over medium-high heat. Add the mock-crab and saute, 3-5 minutes. Season with salt and pepper, and remove onto a plate. 
Add more oil to the pan if necessary, and cook onions and garlic for 4-5 minutes, until translucent. Season with salt and pepper. 
Add the curry paste, curry powder, and cumin to the pan. Cook until spices start to be fragrant, 30 seconds or so. Add the coconut milk and allow the sauce to simmer over medium heat. Return the mock-crab to the pan, and cook for 2 more minutes to allow flavors to combine. Serve the curry with rice and top with cilantro or minced scallions, and a good squeeze of lime. *Curry paste: use this easy recipe if you don't have this paste at home: - 3 red chilies or 2-3 teaspoons Thai chilli sauce
-1/2 cup onion, chopped
- 1/4 cup garlic, chopped
- 1 tablespoon fresh ginger, chopped
- 1 tablespoon ground coriander
- 1 teaspoon cumin
-1/2 teaspoon salt
-1/2 teaspoon pepper

Remove seeds and stems from chilies and soak in warm water for 10 minutes. In the meantime, place remaining ingredients in a food processor. Drain the peppers and add them to the processor. Mix into a paste, making sure to scrape the sides to incorporate. This paste will keep for one month in the fridge, or o1 year in the freezer.  #easy, #bonjourcuisine, #coconutcurry, #30minutemeals
  • Shabbat shalom to all!!