French butter wafers
Prep time: 35 minutes
Chill time for dough: 2 hours to 3 days
Cook time: 12 minutes
Makes about 4 dozen
Fran Rider of Carmichael is looking for a butter cookie recipe that makes a delicate, crispy and light waferlike cookie. Yvonne Mitchell of Fairfield shares this recipe that she says makes an elegant treat with tea. Mitchell says it’s best to use real, salted butter, not margarine, to get best results.
1 cup salted butter, softened (do not substitute with margarine)
1 1/4 cups powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/8 teaspoon salt
In a large bowl of an electric mixer, beat butter until creamy. Beat in sugar; add egg and vanilla and beat well. In another bowl, stir together flour, baking soda, cream of tartar and salt; gradually add to butter mixture, blending thoroughly. Shape dough into a roll 1 1/2 inches in diameter. Wrap roll in wax paper and refrigerate until firm, at least 2 hours, or for up to 3 days.
Unwrap dough. Using a sharp knife, cut into 3/8-inch-thick slices; place slices 2 inches apart on ungreased baking sheets. Bake in a 350 degree oven for 10 to 12 minutes or until golden. Let cool on baking sheets for about a minute, then transfer to racks and let cool completely. Store airtight.
Per cookie: 67 cal.; 1 g pro.; 7 g carb.; 4 g fat (3 sat., 1 monounsat., 0 polyunsat.); 14 mg chol.; 68 mg sod.; 0 g fiber; 53 percent calories from fat.