Baking Christmas Cookies With Nielsen-Massey Vanilla-CLOSED

I have gotten into the holiday spirit and decided to bake Christmas cookies yesterday. I whipped up a batch in no time, but found that when I went to make the frosting, I didn't have enough powdered sugar, so I have plain cookies.  Even though they are bare, thanks to the Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract I used, they still taste delicious!

Most of the time while grocery shopping I just pick up a bottle of the cheapest vanilla I can find--which is usually not real vanilla at all.  After getting the Nielsen-Massey Vanilla, I compared the two.  First the ingredient label:
Nielsen-Massey:  water, alcohol (35%), sugar, vanilla bean extratives
Store Brand:  water, caramel color, vanillin, citric acid, sodium benzoate, ethyl vanillin, artificial flavor
Not only do the ingredients inspire me to switch, but the taste is definitely better!

A total of seventeen products make up the list of Nielsen-Massey products and all of their extracts come in either 2, 4, or 18 oz, are organic and can be purchased at select retailers.  I bet the coffee and chocolate would taste good in recipes.  Here is one recipe of many on their website you might want to try this season:


Nielsen-Massey Chewy Chocolate Gingerbread Cookies 
Ingredients

2½ cups unbleached all-purpose flour
¼ cup high quality cocoa powder
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
½ teaspoon salt
¾ cup (1¼ sticks) unsalted butter, softened
1 cup granulated sugar
½ cup firmly packed light brown sugar
1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1 teaspoon Nielsen-Massey Pure Chocolate Extract
1 egg
¼ cup original unsulfured molasses


Directions
Line 2 light-colored, heavy baking sheets with parchment paper, set aside. In a large bowl, whisk together flour, cocoa powder, cinnamon, cloves, ginger and salt, set aside. To a large mixing bowl, add butter, granulated and brown sugars, Madagascar Bourbon Pure Vanilla Extract and Pure Chocolate Extract; beat with an electric mixer on medium speed until creamy. Beat in egg until combined. Add molasses, beat until combined. Reduce speed to low, add dry ingredients in three batches, beating after each addition, until just combined.

Divide dough into 2 even pieces, press each piece into a disk shape, wrap with plastic wrap and refrigerate for 1 hour. Preheat oven to 350°F. Working with one piece of dough at a time, place on a clean, lightly floured surface*. Roll dough to a ¼-inch thickness. Using a 2¾-inch cookie cutter, cut desired cookie shapes. Transfer cookies to prepared cookie sheets using a thin metal spatula. Bake about 8-10 minutes, remove and place cookies on wire a rack to cool.

For a crispier cookie, roll dough to a ⅛-inch thickness and adjust baking time accordingly.

*For dusting the rolling surface and pin, in a small bowl, combine 1 tablespoon of cocoa powder with 2 tablespoons of all-purpose flour. This will help keep the cookies a nice chocolaty brown.


Nielsen-Massey Almond Icing 
Ingredients
½ teaspoon Nielsen-Massey Pure Almond Extract
1 tablespoon meringue powder
2½ tablespoons water
2¼ cups confectioners’ sugar

Directions
In a small bowl, whisk together Pure Almond Extract, meringue powder, water and confectioners’ sugar, until smooth. Select a small round pastry tip, prepare a pastry bag and creatively pipe icing onto cooled cookies.

No time to make icing? Before placing cookies in the oven, generously sprinkle chocolate gingerbread cutouts with Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar.

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Disclaimer: This post was written for the sponsor who provided the complimentary product for review in exchange for my honest opinions.  They have also provided the giveaway prize.