Recently my boss celebrated his 50th Birthday. I knew I wanted to make a special treat for his reaching this milestone year, but was nowhere near settled on what I should make. He is a really "safe" eater with less than adventurous taste buds. He never tries any of the sweet confections that I bring to work and normally turns his nose up due to one ingredient inclusion or another. Knowing this about his taste preferences I was worried to make something to celebrate his birthday that he wouldn't enjoy. As I thought through the myriad of choices I remembered an account my boss had shared with me about a time he almost ate an entire box of Nilla Wafers in one sitting. I was convinced, if he enjoyed the boxed version so much - he would be in love with a homemade rendition. Needless to say, he was!Vanilla Wafers
Adapted from William Sonoma
Ingredients:
- 16 Tbs. (2 sticks) unsalted butter, at room
temperature - 1/2 cup sugar
- 1/4 tsp. salt
- 2 egg yolks
- 1 Tbs. vanilla extract
- 2 cups all-purpose flour
In the mixer bowl, combine the butter, sugar and salt.
Beat on medium speed until smooth. Reduce the speed to low, add the egg yolks
and vanilla and beat until blended.
Add the flour and beat until incorporated and a smooth dough forms.
Divide the dough into 4 equal portions. Roll out each portion into a log 7 inches long and about 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate until firm, at least 2 hours.
Preheat an oven to 350°F. Line 3 baking sheets with parchment paper or a silicone baking mat.
Using a sharp knife, cut each unwrapped log crosswise into slices 1/4 inch thick. Place the cookies 1 inch apart on the prepared baking sheets.
Bake the cookies, 1 sheet at a time, until the edges and bottoms are golden, 12 to 15 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks and let cool completely. Store in an airtight container at room temperature for up to 5 days. Makes about 65 cookies.
Beat on medium speed until smooth. Reduce the speed to low, add the egg yolks
and vanilla and beat until blended.
Add the flour and beat until incorporated and a smooth dough forms.
Divide the dough into 4 equal portions. Roll out each portion into a log 7 inches long and about 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate until firm, at least 2 hours.
Preheat an oven to 350°F. Line 3 baking sheets with parchment paper or a silicone baking mat.Using a sharp knife, cut each unwrapped log crosswise into slices 1/4 inch thick. Place the cookies 1 inch apart on the prepared baking sheets.
Bake the cookies, 1 sheet at a time, until the edges and bottoms are golden, 12 to 15 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks and let cool completely. Store in an airtight container at room temperature for up to 5 days. Makes about 65 cookies.
Click Here for My Adapted Printable Recipe
