Winter is in full force, or at least, so I’m told. Forecasts filled with snow and ice threaten large swaths of the US, while records show that this year’s Superbowl was the coldest on record, crushing previous predictions with an icy flourish. Temperatures ranking just above negative numbers boggle my mind; a sensation so unthinkable, so impossible, it’s almost painful to imagine. That’s because beautiful California remains a shining beacon of eternal summer, setting records pushing the mercury up in the opposite direction. Basking in the sunshine on a brilliant 75-degree day, I have to remind myself that this is still February. Somehow, this is still winter.

Although that does make it less appealing to crank up the oven, those longer days of bright natural light inspire an endless stream of photo shoots, and with them, new recipes galore. In homage to the flurries still blanketing the rest of the northern hemisphere with frozen white fluff, my mind when to memories of clean, pure, white snow, freshly fallen and immaculate. So delicate were those perfectly formed crystals, which I examined closely on gloved hands as they landed, that they seemed as if they were formed individually by some master craftsman in the sky.

These particular snowflakes are cut from the same cloth, but as a handmade treat, still retain personalities all their own. Celebrating simplicity, they’re merely the best vanilla cookie you’ve ever tasted. Boldly infused with powder from the whole bean, they’re not shy about shouting this warm, classic flavor from the rooftops- Or wherever else they may settle. Mochiko is the secret to keeping each bite soft and tender, while remaining firm enough to resist spreading in the oven. Do not confuse this with regular rice flour, as the texture is very different.

Whether your snow day involves making snowmen or spending an unseasonably sweltering afternoon in the kitchen, may the end results always be as sweet!

Ultimate Vanilla Bean Cut-Out Sugar Cookies

1 Cup Vegan Butter
1 1/4 Cups Granulated Sugar
2 3/4 Cups All-Purpose Flour
1 Cup Mochiko
1/4 Cup Arrowroot Powder
1 1/2 Teaspoons Vanilla Bean Powder
1/2 Teaspoon Salt
1/2 Teaspoon Baking Powder
1/3 Cup Plain Non-Dairy Milk

Use your stand mixer to thoroughly cream the butter and sugar together. In a separate bowl, sift the flour, mochiko, arrowroot, vanilla powder, salt, and baking powder, stirring well to combine. Add about half of these dry ingredients into the mixing bowl, processing it until fully incorporated. Pour in the non-dairy milk along with the remaining flour mixture. Continue to mix until it forms into a smooth, homogeneous dough. Form the dough into two balls, flatten them out a bit, wrap separately in plastic and chill for at least one hour before proceeding.

After the dough has had time to rest in the refrigerator, start heating your oven to 350 degrees.

On a lightly floured surface, roll out the first ball of dough to about 1/8th of an inch in thickness. Use your favorite cookie cutters to shape the cookies, and place them on baking sheets lined with silpats or parchment paper. Brush any excess flour off the cookies, but don’t go crazy if it still has a light coating; most of it will bake in seamlessly.

Bake for about 8 – 14 minutes, depending on the size of your cookies, until no longer shiny and the edges are firm. Don’t wait for them to brown because they will become overcooked and dry by the time they cool.

Cool completely on a wire rack before storing in an airtight container at room temperature.

Yield is variable, depending on size of cookie cutter

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