classic vanilla waffles

10 to 12 waffles

Ingredients

* 2 cups all-purpose flour
* 1 teaspoon salt
* 4 teaspoons baking powder
* 2 tablespoons white sugar
* 2 eggs
* 1 1/2 cups milk or ( 1/2 cup sour cream 1 1/4 cup milk)
* 1/2 cup canola oil
* 1 teaspoon vanilla extract

Directions

1. In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
2. In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
3. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

Vanilla bean Shortbread with orange cream filling

Ingredients

* 1 1/4 cups all-purpose flour
* 3 tablespoons granulated sugar
* 1 vanilla bean, halved lengthwise or 2 teaspoons vanilla
* 1/2 cup butter
* 1/4 cup butter, softened
* 2 cups powdered sugar
* 1 to 2 tablespoons milk
* 1/2 teaspoon finely shredded orange peel

Directions

1. Preheat oven to 325 degrees F. In a large bowl, stir together flour and granulated sugar. With tip of a knife, scrape pulp from vanilla bean. Using a pastry blender, cut in the 1/2 cup butter and half of the vanilla bean pulp (or 1 teaspoon vanilla) until mixture resembles fine crumbs and starts to cling. Knead dough until smooth and form into a ball.

2. On a lightly floured surface, roll dough into an 8x6-inch rectangle about 1/4 inch thick. Using a pastry wheel or sharp knife, cut rectangle into twenty-four 2x1-inch rectangles. Transfer dough rectangles to an ungreased cookie sheet, leaving 1 inch between rectangles. Bake in a preheated oven for 18 to 20 minutes or until edges are firm. Cool on cookie sheet for 5 minutes. Transfer cookies to a wire rack; let cool.

3. For Orange Buttercream: In a large bowl, beat the 1/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the powdered sugar, 1 tablespoon of the milk, the remaining half of the vanilla bean pulp (or 1 teaspoon vanilla), and orange peel. Beat until smooth. Beat in the remaining 1 cup powdered sugar and enough additional milk to make frosting of piping consistency.

4. Transfer Orange Buttercream to a pastry bag fitted with a small closed star tip. Pipe frosting on the bottom of each of half of the cookies. Top with the remaining half of the cookies, flat sides down. Makes 12 sandwich cookies.

5. Layer unassembled cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw cookies, if frozen. Assemble sandwich cookies as directed in Steps 3 and 4.

Lime zinger cookies

Ingredients

* 1 cup butter, softened
* 1/2 cup granulated sugar
* 2 tsp. finely shredded lime peel
* 1/4 cup lime juice (about 2 limes)
* 1 tsp. vanilla
* 2-1/2 cups all-purpose flour
* 3/4 cup finely chopped Brazil nuts or hazelnuts (filberts)
* 1/2 of an 8-oz. pkg. cream cheese, softened
* 1 cup sifted powdered sugar
* 1 Tbsp. lime juice
* 1 tsp. vanilla
* Green food coloring

Directions

1. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and beat until combined. Beat in lime peel, the 1/4 cup lime juice, and 1 teaspoon vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the nuts. Divide dough in half.

2. Preheat oven to 350 degrees F. On a lightly floured surface, roll each half of the dough to 1/4-inch thickness. Using 1- to 2-inch cookie cutters, cut into desired shapes. Place cutouts on ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are lightly browned. Transfer to wire racks and let cool.

3. For frosting, in a medium bowl, combine cream cheese, powdered sugar, the 1 tablespoon lime juice, and 1 teaspoon vanilla; beat with an electric mixer on medium speed until smooth. Tint with green food coloring. Spread onto cookies. Makes 72 cookies.