Double Vanilla Sugar Wafers
Ingredients
At a glance
Rolled and cutout cookies
Makes
36 to 40 cookies
- 1 1/4 cups all-purpose flour
3/4 cup vanilla sugar
1/2 teaspoon baking powder - 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into pieces
1 egg yolk
1 teaspoon vanilla extract
1 to 2 tablespoons cold milk
Additional vanilla sugar for sprinkling
Steps
Mix flour, sugar, baking powder, and salt in a mixing bowl or a food processor. Cut in butter until mixture resembles coarse crumbs. In a small bowl, beat egg yolk, vanilla extract, and 1 tablespoon milk. Add to flour-butter mixture and stir or process, adding more milk if necessary, to make a dough that holds together.
Wrap dough in plastic wrap or foil and chill for at least 1 to 2 hours, until firm.
Preheat oven to 350 degrees F.
Roll dough on a lightly floured board or pastry cloth to 1/8 inch thick. Cut with a biscuit cutter into 2-inch rounds, rerolling scraps.
Transfer to cookie sheets. Sprinkle lightly with additional vanilla sugar. Bake in the center of the oven for 10 to 12 minutes, or until cookies are just a pale golden color, but not brown. Transfer to wire racks to cool.
Wrap dough in plastic wrap or foil and chill for at least 1 to 2 hours, until firm.
Preheat oven to 350 degrees F.
Roll dough on a lightly floured board or pastry cloth to 1/8 inch thick. Cut with a biscuit cutter into 2-inch rounds, rerolling scraps.
Transfer to cookie sheets. Sprinkle lightly with additional vanilla sugar. Bake in the center of the oven for 10 to 12 minutes, or until cookies are just a pale golden color, but not brown. Transfer to wire racks to cool.
Additional tips
Store: In an airtight container
Freeze: Yes
Mail: Yes
Freeze: Yes
Mail: Yes
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