Fresh Vanilla Bean Angel Sugar Cookies

2 large eggs
1 cup canola oil
2 sticks butter, softened
1 cup granulated sugar
1 cup powdered sugar
1 tsp. pure vanilla extract OR 1 fresh vanilla bean pod
4 cups plus 2 tbsps. all purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cream of tartar

I'm opting to use a fresh vanilla bean.  I've never used one before, I had to go online to make sure I was cutting it right.

I bought these at Wegmans, they weren't cheap but well worth it if you're making something very special.  In my case, it was the weekend and I was in the mood for something sweet and crunchy.  Thanks to Pioneer Woman, she saved the day......again!! ;)

This is a vanilla bean.

Cut it in half.

Take one half of the bean.  Split open the bean, left to right.  Don't let the knife blade cut all the way through.

Take a teaspoon and scrape out the cavity of the bean.  The insides are exactly what you want.

These are the insides.

No, that's not a fly!  Anyway, onto making the dough.  In a large mixing bowl, cream together the eggs, oil, butter, granulated sugar, powdered sugar and the vanilla.

Then add the rest of the ingredients.

See those specks?  No, it's not pepper, it's the vanilla :)  I'm so excited!!  Now, refrigerate the dough for 1 hour.

Just before the hour is over, heat the oven to 350 degrees.  Using an ice cream scoop or spoon, drop the balls of dough onto an ungreased cookie sheet. (I completely forgot to take pictures of this step ~ most likely because my fingers were constantly full with dough and so sticky that I just completely forgot - oh well).  Sprinkle, a little bit of sugar over each dough (I also forgot to sprinkle the sugar).

Bake the cookies for 9-11 minutes until the cookies are just barely turning brown around the edges.  Allow to cool before eating.  Enjoy!!

I was in the mood for something sweet and crunchy today.  I looked through two cookbooks and two magazines and as soon as I saw Pioneer Womans', Angel Sugar Cookies, I knew immediately that's what I wanted to bake.  The only thing I did different with her recipe was I used a fresh vanilla bean instead of pure vanilla extract. I had bought the vanilla beans a few weeks ago on my trip up to N. VA and I was getting anxious to find any reason to use them.   These cookies are perfect by themselves or add them to some ice cream, or eat with some fresh strawberries or strawberry jam.  I'm wondering if they would be good with homemade Vanilla Pudding Pie. I just may save enough to try that last suggestion.  Anyways,  I'm in love, these cookies, they hit the spot.  This recipe makes a big batch so make sure you either have a large family OR freeze them.  They are very delicate though and as PW said, they don't travel well because they're fragile and crumbly BUT they do melt in your mouth :)

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