Vanilla Meltaways - Delicate Vanilla Cookies for Christmas

Dear Ones, Let's move on to the last cookie recipe for this year: Vanilla Meltaways . Delicately melting, crumbly biscuits with a delicious vanilla flavor. Somehow, everything was more stressful than originally planned, as it always is ... But at least I managed to cook 6 types of cookies this year, that's something. The last variety this year is also adapted by Martha Stewart. Their Lime Meltaways have been baked last year and, as

Before I messed up the same recipe again, I deliberately decided against lemon - actually I wanted to try another lemony recipe. But that went completely in the pants and landed in the bin. Incidentally, this happened to me with a second recipe. Two attempts, six successful cookie recipes, the cut is so-so. Anyway, here was vanilla for me! Vanilla kipper are classic, but how about pure delicious vanilla biscuits that melt on the tongue? Instead of Lime or Lemon, there's Vanilla for me - highly recommended!

Vanilla pods are unfortunately incredibly expensive. That's why I strongly recommend that you order from specialist producers online and not buy unnecessarily overpriced in the supermarket. I bought my vanilla here: South Sea Vanilla (as Bourbon vanilla substitute) 12 cm 10 pieces (Amazon-Werbelink). The recipe for the biscuits comes from this book by Martha Stewart, a true standard work when it comes to cookies and Cookies: Cookies: The Very Best Treats to Bake and Share (Amazon advertising link). Here is the delicious recipe for the great vanilla cookies that melt on your tongue: Vanilla Meltaways! Have fun baking!

Vanilla Meltaways - Tousling vanilla cookies

Portions : 40

Modified to a Martha Stewart Recipe


  • 170 g soft butter
  • 50 g sieved pud sugar
  • 2 vanilla pods, including the scraped-out marrow
  • 250 g sieved flour
  • 50 g sieved corn starch
  • 2 tablespoons milk
  • approx.half of it is consumed, mix in the milk and make everything into a smooth dough.
divide the dough into two parts. Make each piece into a roll about 5 cm thick, which works best with the help of a piece of baking paper or parchment paper, into which you wrap the dough and pull it tight. Leave the rolls in the fridge for about 1-2 hours.

Preheat the oven to 175 ° C top and bottom heat and cover two sheets with baking paper (or use the paper in which the rolls were wrapped). Carefully cut each roll with a sharp knife into about 20 3-5 mm thick slices.


Put the slices on the baking tray and bake on the middle rack for about 13-15 minutes, but the cookies should stay light and not brown too much, so rather get out of the oven too early, too late. Remove from the oven and immediately place on a wire rack to allow the cookies to cool.

6 the powdered sugar in a deep plate or small bowl and roll the cookies after about 10 minutes (they must not be too cold, but not hot anymore) roll all around in powdered sugar, then allow to cool completely.


The cookies hold up very well if they are packaged airtight, but even after lying open, they still taste like mine and disintegrate on the tongue.

More ideas for delicious Christmas cookies and Christmas cookies:

Angel Eyes | Thumprint Cookies | Husaran Donuts - Delicious Christmas Cookies

Nougat Stollen Confection with Almonds

Nougat Stollen in Glass (Gift from the Kitchen)

Chocolate Pistachio Panettone

Dresdner Mohnstriezel

Baked Apple Confectionery

Gingerbread Cookie Dough Fudge

Espresso Walnut Biscuits

Quick Almond Speculoos from the Tin

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