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Coat a very large baking sheet with cooking spray; set aside. Scrape seeds from vanilla bean, if using; set aside.
In a medium bowl, combine flour, baking powder and salt; set aside. In a large mixing bowl, beat eggs with an electric mixer on high speed for 1 minute. Gradually beat in sugar, beating on high speed for 1 minute. Add butter and the vanilla seeds (or vanilla extract); beat on low speed until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.
Preheat oven to 350°F. Divide the dough into thirds. On a lightly floured surface, roll each third into a 14-inch-long roll. Arrange the rolls 2 1/2 inches apart on the prepared baking sheet; flatten each roll slightly to a 1-1/2-inch width.
Bake for about 25 minutes or until firm and lightly browned. Cool on the baking sheet on a wire rack for 15 minutes.
Transfer each roll to a large cutting board. Using a serrated knife, cut each roll diagonally into slices about 1/2 inch thick. Arrange slices, cut-sides down, on the baking sheet.
Bake the slices for 10 minutes. Turn and bake about 10 minutes more or until crisp and lightly browned. Cool on the baking sheet on a wire rack.