White Chocolate Vanilla Bean Sugar Cookies

4 Ounces 100% Food-Grade Cocoa Butter

1/4 Cup Vegan Butter

1 Cup Granulated Sugar

2 1/2 Cups All-Purpose Flour

1/2 Teaspoon Salt

1 Teaspoon Baking Powder

1/4 Teaspoon Baking Soda

1/4 Cup Aquafaba

1 Tablespoon Rodelle Reserve Pure Vanilla Extract

1/4 Teaspoon Rodelle Vanilla Paste

1 Cup Macadamia Nuts, Roughly Chopped

Preheat your oven to 350 degrees and line two baking sheets with silpats or parchment paper.

Melt the cocoa butter on low power in the microwave in 30-second bursts, stirring well at each interval until completely liquefied. Let cool for at least 10 minutes before proceeding, waiting until it's just warm to the touch.

Cream together the vegan butter and sugar in your stand mixer, beating until light and fluffy. Sift together the flour, salt, baking powder and soda separately, and slowly incorporate the dry goods, alternating with the melted cocoa butter. Add the aquafaba and both vanilla extra and paste, finally followed by the nuts, mixing just until blended and lump-free.

Use a medium cookie scoop to portion about 3-tablespoons of dough per cookie onto your prepared baking sheets, placing them about 1 1/2 inches apart. Use lightly moistened hands to press them down slightly before sliding the pans into the oven.

Bake for 10 - 14 minutes, until puffed in the center, set around the edges, and just barely beginning to take on color on the bottom. Allow them to remain on the sheets until cool enough to handle. Store in an airtight container at room temperature for up to a week... If you can make them last that long!

Makes 15 - 18 Cookies

©Hannah Kaminsky http://www.BitterSweetBlog.com