Recipe by hisfavoritemavis
I don't know why these cookies are so delicious. They don't have any exciting ingredients, just a lot of butter. The recipe comes from my Williams and Sonoma "Essentials of Baking" cookbook. I don't typically like "dry" or "sandy" cookies, but in this case, I can't keep my hands off them.
Top Review by Kcps96
The country where I moved to doesn't sell vanilla wafers, so any time I want to make a banana pudding I have to make my own vanilla wafers. These are very good. I bake and use them as I would store-bought vanilla wafers. My youngest son loves them on their own as a snack and I like the fact that living here doesn't stop me from making my favorite dessert. :)
- 1 cup unsalted butter, at room temperature
- 1⁄2 cup sugar
- 1⁄4 teaspoon salt
- 2 large egg yolks
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
Directions See How It's Made
- In a stand mixer, combine the butter, sugar, and salt. Beat on medium speed until smooth.
- Add the egg yolks and vanilla and beat on low speed until blended.
- Add the flour and mix until incorporated and a smooth dough forms.
- Divide the dough into 4 equal portions. Roll each portion into a log 7 inches long and about 1 1/2 inches in diameter. Wrap the logs in plastic and refrigerate at least 2 hours.
- Position a rack in the middle of the oven, and preheat to 350 degrees. Line baking sheets with parchment paper.
- Using a sharp knife, cut each unwrapped log crosswise into slices 1/4 inch thick. Place the cookies 1 inch apart on the baking sheets.
- Bake 12-15 minutes until the edges and bottoms are golden. Let cool on baking sheets for 5 minutes, then transfer to wire racks. Store in an airtight container at room temperature for up to 5 days.