Vanilla Wafers
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Vanilla Wafers' — The Boston Cooking-School Cook Book by Fannie Merritt Farmer, 1910 edition as read on Wikisource / Project Gutenberg eBook #65061 (public domain) (Ch. XXX, Gingerbreads, Cookies, and Wafers). Measures and oven temperatures modernized. Conversion: the original's 2 cups flour (250 g) are swapped straight for a gum-containing 1:1 blend at the same weight (USDA basis 125 g/cup); no other change. Distinct from the pool's Sugar Cookies — a thin, crisp wafer rolled like a ginger snap, not a soft rolled sugar cookie. Farmer's Imperial Cookies, a lemon-and-nutmeg variant of the same wafer, were screened and not filed (see yields).
A thin, crisp rolled wafer flavored plainly with vanilla — butter and lard creamed with sugar, one egg, a little milk, and flour. Farmer mixes and handles them exactly as ginger snaps, and they keep the same snap.
Why this complexity: Dough is rolled very thin and cut.
Ingredients
- 250 g gluten-free 1:1 baking blend (with gum) (about 2 cups), plus more for the board, for the original 2 cups flour (250 g, USDA basis 125 g/cup)
- 1/3 cup butter and lard in equal proportions (or all butter)
- 1 cup sugar
- 1 large egg, well beaten
- 1/4 cup milk
- 2 teaspoons gluten-free baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla
Method
- Cream the butter and lard; add the sugar gradually, then the beaten egg, milk, and vanilla.
- Mix and sift the blend, baking powder, and salt, and add to the first mixture.
- Chill the dough 30 minutes. Heat the oven to 350°F (a moderate oven).
- Roll thin on a board dusted with blend, cut with a small round cutter, and place close together on buttered sheets.
- Make 8 to 10 minutes, until delicately browned at the edges.
The verdict so far
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Testimony
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