DIY Vanilla Extract & Rose Raspberry Sandwich Cookies

I find myself constantly buying vanilla extract- those tiny, expensive bottles go so quickly and it seems I'm always down to the last drops at the worst possible moment.  So I figured why not make my own? It does take ages, but it's easy as pie and cost-effective in the long run. All you do is stick 2 vanilla beans in a pint jar and fill it with vodka. Then you wait for a few months, shaking it every week or so. I'll put more photos up once it's further along and has developed some color. It'll be useful for things like the sandwich cookies above. The cookies are terribly delicious and addictive; buttery and sweet and filled with rose-raspberry buttercream- need I say more?

DIY VANILLA EXTRACT

2 vanilla beans

1 pint of vodka

Split each vanilla bean in half with a sharp knife but leave a tiny bit connected at the end. Put the vanilla beans in a mason jar and fill with the vodka; then just shake every once in a while and store in a dark, cool place for 3 months or longer. It's supposed to last for years.  

ROSE RASPBERRY SANDWICH COOKIES 

COOKIES 
1 cup butter softened

1 cup sugar

1 egg

2 tablespoons milk

1 tablespoon vanilla

2 1/2 cups all-purpose flour

1 teaspoon baking powder

 

ROSE RASPBERRY BUTTERCREAM 
3 cups confectioners sugar

1/3 cup butter softened

1/4 cup raspberries

1 teaspoon rose flower water

1 tablespoon milk 

Combine the butter, sugar, and egg in a mixing bowl and beat until creamy. Add the milk and vanilla and continue to mix well. Then add flour and baking powder and beat until well mixed. Divide dough into three balls, wrap each in plastic food wrap and flatten slightly. Refrigerate them until they're firm about 2 to 3 hours. 

Preheat the oven to 400. 

Roll out dough on lightly floured surface, one-third at a time until it's approximately 1/4-inch thick. Keep the remaining dough refrigerated! Make cutouts with 3-inch cookie cutters, or the rim of a glass works well if you don't have the right cookie cutter. Place your circles about an inch apart on ungreased cookie sheets and bake for 6 to 10 minutes or until edges are lightly browned. Let them cool on a wire rack.
Combine the confectioners sugar, butter, raspberries, rose flower water and milk in a mixing bowl. Beat at low speed until it's totally smooth and creamy. Frost one half of the cooled cookies and place the remaining unfrosted ones on top. 

 

Try not to eat too many. Don't say you weren't warned.