VANILLA WAFERS
Making your own vanilla wafers may seem daunting but it is easy to do and they are truly delicious. Creaming the butter and sugar is a very important step in ensuring your cookies bake at the right consistency. Important factors to remember when creaming is to make sure your butter is at room temperature (65 degrees) and that you mix it with your sugar for at least 2-3 minutes until mixture is pale and fluffy.
Ingredients
4 ounces (1 stick) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup all purpose flour
1 teaspoon baking powder
1 egg
1 tablespoon vanilla extract
1 tablespoon whole milk
1/2 teaspoon kosher salt
DIRECTIONS
Makes about 30 small wafers
Preheat oven to 325 degrees and line two half size sheet pans with parchment paper.
Cream together butter and sugar in the bowl of a mixer fitted with the paddle attachment on medium speed until pale and fluffy (3-5 minutes) scraping down the sides of the bowl halfway through with a silicone spatula.
Sift together flour and baking powder in a small bowl then slowly add to butter mixture and mix on low speed until flour is incorporated. Scrape down sides of bowl again, return mixer to low speed again and add egg, vanilla, milk and salt. Let batter chill in the refrigerator for at least 30 minutes before scooping.
Using a 1/2 ounce ice cream scoop/disher or a tablespoon, scoop chilled dough onto prepared baking sheets, leaving a little space between each one. Use the heel of your hand to slightly flatten each ball.
Bake, cookies, rotating the pans halfway through baking, until golden brown, about 12-15 minutes. Remove and let cool completely. Store in an airtight container before you eat them all!!
