Butter Wafers
Yield
12 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| ¾ | cup |
butter
softened |
|
| 1 | each |
eggs
slightly beaten |
|
| 1 | tablespoon |
milk
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 177 | ml |
butter
softened |
|
| 1 | each |
eggs
slightly beaten |
|
| 15 | ml |
milk
|
|
| 7.5 | ml |
vanilla extract
|
|
Directions
Sift flour and sugar together into a mixing bowl.
Add butter and work it in with tips of fingers or a pastry blender.
Combine egg, milk and vanilla and stir into flour mixture.
Mix well to form a dough. Shape into ½ inch balls.
If dough seems too soft, refrigerate until the desired consistency is reached before shaping.
Place balls 2 inches apart on an ungreased cookie sheet.
Flatten balls to 1/16 inch thickness using the bottom of a glass covered with a damp cloth.
Bake in a 400 deg. oven for 6 to 8 minutes or until slightly browned around the edges.
Do not bake too brown.
Remove immediately to a wire rack to cool.
Store in a tightly covered containter.
