Vanilla Wafers
Yield: 80 cookies
Prep Time: 30 minutes
Cook Time: 12 minutes
Special Equipment: piping bag
Ingredients
4 oz (1 stick / 8 tbsp) butter
90 g (3⁄4 cup) powdered sugar
50 g (1⁄4 cup) granulated sugar
2 large egg whites
1 large egg (yolk & white)
1 tbsp vanilla extract
180 g (1 1⁄2 cups) all-purpose flour
1⁄2 tsp baking powder
1⁄2 tsp salt
Directions
1. In a large bowl or bowl of a stand mixer, blend butter until smooth. Add sugars and mix until light and fluffy. Slowly add in egg whites, one at time, mixing in between. Then, add the whole egg (yolk & white) and mix until smooth. Add vanilla and continue mixing until well combined.
In a medium bowl, sift together flour, baking powder, and salt. Once sifted, give them a quick stir to ensure they are well combined. Add about half the flour mixture to butter mixture and stir just until combined. Add remaining flour and mix just until combined without overmixing.
Scoop mixture into a piping bag or zip-top bag. The tip should be 1⁄2 inch wide. If using a zip-top bag, place one corner in the bottom of a drinking glass folding the top over around the outside edge of the glass. Scoop the batter in the bag in the corner at the bottom of the glass. Use scissors and cut off 1⁄2-inch wide tip.
TIP: Since this is a thick batter, tap the bottom of the glass on the counter as you scoop the batter in the glass, so the batter will drop down allowing you space to add all of it. A gallon-size bag is the best option for the amount of batter.
Preheat oven to 350 ̊F (177 ̊C). Line a baking sheet with parchment paper.
Pipe dollops of batter (just a simple 1⁄2-1-inch dollop) on the baking sheet about an inch apart. Careful not to pipe too much batter per cookie because they will spread in the oven. I can fit 20 cookies (4 rows x 5) on a 17x12-inch baking sheet.
TIP: If parchment paper curls up, add a spot of cookie batter to each corner of the baking sheet (like glue) and press the parchment paper down to adhere it to the baking sheet. The paper will stay flat.
Bake for 12-55 minutes or until edges are golden brown. Cool on a wire rack. Eat and enjoy!
