Vanilla Wafers
Adapted from William Sonoma
Ingredients:
- 16 Tbs. (2 sticks) unsalted butter, at room
temperature - 1/2 cup sugar
- 1/4 tsp. salt
- 2 egg yolks
- 1 Tbs. vanilla extract
- 2 cups all-purpose flour
In the mixer bowl, combine the butter, sugar and salt.
Beat on medium speed until smooth. Reduce the speed to low, add the egg yolks
and vanilla and beat until blended.
Add the flour and beat until incorporated and a smooth dough forms.
Divide the dough into 4 equal portions. Roll out each portion into a log 7 inches long and about 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate until firm, at least 2 hours.
Preheat an oven to 350°F. Line 3 baking sheets with parchment paper or a silicone baking mat.
Using a sharp knife, cut each unwrapped log crosswise into slices 1/4 inch thick. Place the cookies 1 inch apart on the prepared baking sheets.
Bake the cookies, 1 sheet at a time, until the edges and bottoms are golden, 12 to 15 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks and let cool completely. Store in an airtight container at room temperature for up to 5 days. Makes about 65 cookies.
Click Here for My Adapted Printable Recipe
Beat on medium speed until smooth. Reduce the speed to low, add the egg yolks
and vanilla and beat until blended.
Add the flour and beat until incorporated and a smooth dough forms.
Divide the dough into 4 equal portions. Roll out each portion into a log 7 inches long and about 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate until firm, at least 2 hours.
Preheat an oven to 350°F. Line 3 baking sheets with parchment paper or a silicone baking mat.
Using a sharp knife, cut each unwrapped log crosswise into slices 1/4 inch thick. Place the cookies 1 inch apart on the prepared baking sheets.
Bake the cookies, 1 sheet at a time, until the edges and bottoms are golden, 12 to 15 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks and let cool completely. Store in an airtight container at room temperature for up to 5 days. Makes about 65 cookies.
16 comments:
Well? Did Mr. Picky Eater eat any? I'm bummed that I missed them! They look perfectly delectable...
These are perfect little cookies. So golden and delectable looking...And, yeah, did he eat any?
He did eat them! And he said he loved them, so I think it was a good choice.
I loved these cookies.
These look delicious. I'm not a big fan of the boxed kind but I'm willing to give these a try, I'm sure they would be divine in banana pudding.
I've made homemade nilla wafers for a banana pudding once, and they were great! A bit more buttery than the ones at the store. Your wafers look perfect. I'm glad your husband liked them.
I HAVE to make these! I love the store-bought ones so much, but I never buy them because I always feel bad eating mass-produced baked goods :P
I'm glad he liked them! They look great!
oh my goodness, these would have the boxed ones shaking in their boots!
I would have quit had he turned up his nose at those! These look picture perfect, Donna Hayes productions in short, awesome!
Homemade nilla wafers are such a thoughtful and inventive gift; plus, they look absolutely delicious--your boss is lucky to have you around. I hope he remembers this at raise time. ;)
These look great! I've never seen homemade vanilla wafers before, but I think they're such a great idea. And, they look so much better than the store-bought ones.
They look so good. I know my son and I would devour them!!!
My toddler adores Nilla Wafers. I've never even thought about making them from scratch. How cool!
Getting ready to make your cream cheese pound cake again and spied these little beauties! Can't wait to try these out on my family - maybe on the side of homemade banana pudding!
Your cookies look delicious and I will be trying them! Yum!
These look delicious and I can't wait to try them out. You always post such awesome recipes!
Post a Comment