Alton Brown's vanilla wafers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 28
Ingredients
7 oz. AP flour, by weight.75 tsp baking powder.5 tsp kosher salt4 oz (1 stick) butter (@ room temp)3.5 oz sugar, by weight1 large egg4 tsp vanilla extract1 TB whole milk
Position 1 rack in bottom third of oven, and 1 rack in top third. Preheat oven to 350 degrees.
Sift together the flour, baking powder, and salt onto a flexible paper plate, and set aside.
Cream together the butter and sugar on medium speed for 2 minutes. Add the egg and incorporate for about 30 seconds. Add the vanilla & milk and blend on low about 15 seconds.
Scrape the sides of the bowl, then start to slowly add the dry ingredients, bending the paper plate like a taco shell to help you add them to the bowl. Once you've added all the flour, scrape the sides one more time, mix a few more seconds, and then move the bowl to the refrigerator. Chill the batter for at least 10 minutes before scooping.
Line 2 half-sheet baking pans with parchment paper. Scoop the chilled batter in *teaspoon sized* balls and arrange them about *35 cookies per pan*. When done scooping, spray the heel of your hand lightly with cooking spray to prevent sticking, and lightly press each ball to flatten. Bake for 15-20 minutes, rotating the pans halfway through baking. Remove to a cooling rack when done to cool completely.
* tsp scooper = about 70 cookies
* TB scooper = about 28 cookies
Number of Servings: 28
Recipe submitted by SparkPeople user STRINGI719.
Sift together the flour, baking powder, and salt onto a flexible paper plate, and set aside.
Cream together the butter and sugar on medium speed for 2 minutes. Add the egg and incorporate for about 30 seconds. Add the vanilla & milk and blend on low about 15 seconds.
Scrape the sides of the bowl, then start to slowly add the dry ingredients, bending the paper plate like a taco shell to help you add them to the bowl. Once you've added all the flour, scrape the sides one more time, mix a few more seconds, and then move the bowl to the refrigerator. Chill the batter for at least 10 minutes before scooping.
Line 2 half-sheet baking pans with parchment paper. Scoop the chilled batter in *teaspoon sized* balls and arrange them about *35 cookies per pan*. When done scooping, spray the heel of your hand lightly with cooking spray to prevent sticking, and lightly press each ball to flatten. Bake for 15-20 minutes, rotating the pans halfway through baking. Remove to a cooling rack when done to cool completely.
* tsp scooper = about 70 cookies
* TB scooper = about 28 cookies
Number of Servings: 28
Recipe submitted by SparkPeople user STRINGI719.
Nutritional Info Amount Per Serving
- Calories: 72.6
- Total Fat: 3.5 g
- Cholesterol: 16.1 mg
- Sodium: 72.2 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 0.5 g
- Protein: 1.2 g