photo by hisfavoritemavis
- Ready In:
- 3hrs 10mins
- 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
- 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.
Questions & Replies
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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. :)
Like another reviewer, I live where we can't find traditional Vanilla Wafers & I learned to live w/it til I needed 2 1/4 cups of crumbs for another recipe. I added green food coloring cuz I wanted the color & used too much. It was pretty ugly & sat in the fridge for 2 dys B4 I decided to live w/the result & bake it. I only needed crumbs, so I took no spec care. I rolled the dough between 2 sheets of parch paper, removed the top one & baked it 15 min. Fresh from the oven, I folded the parch paper sides toward the center & the hot dough collapsed to a mound of coarse crumbs. I dumped the lot into a bowl & easily crushed them into the finest cookie crumbs I'd ever seen. The dough isn't too sweet (tasty raw & cooked). I didn't take a pic as my version is far from visually classic for the recipe. IMO your recipe is clearly indestructible & in our house we call that twissis-proof. That's my story, it's the truth & I'm sticking to it. Thx for posting this recipe. :-)
RECIPE SUBMITTED BY
I am my husband's favorite housewife with two little boys and "something" on the way. I like to plan menu's and am compulsive about trying new recipes. I think this is because i am pregnant or just plain spoiled.