Vanilla Wafers

By the RecipeCafe Archives

Ingredients

• 0.25 cup (55 g) butter and lard in equal proportions (about 2 tbsp / 28 g each)
• 1 cup (200 g) granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 0.25 cup (60 ml) whole milk
• 2 cups (313 g) all-purpose flour
• 2 teaspoons baking powder
• 0.25 teaspoon salt

Instructions

1. 1. Heat the oven to 425°F (220°C). Line two baking sheets with parchment paper or grease lightly.
2. 2. In a large bowl, cream the butter-lard mixture until light and smooth, 2-3 minutes by hand or 1 minute with a mixer. The fat should look pale and slightly fluffy.
3. 3. Add the sugar to the creamed fat and beat until well combined, about 2 minutes. The mixture should appear grainy but cohesive.
4. 4. Beat the egg well in a separate small bowl, then add to the butter-sugar mixture along with the milk and vanilla extract. Stir until fully incorporated; the mixture may look slightly curdled — this is normal.
5. 5. In a separate bowl, whisk together (sift if possible) the flour, baking powder, and salt. Add the dry ingredients to the wet mixture and stir until a stiff dough forms.
6. 6. Roll the dough out very thin on a lightly floured surface — approximately 1/8 inch (3 mm) thick — as is standard for this style of crisp wafer cookie. Cut into rounds using a 2-inch (5 cm) cutter or similar.
7. 7. Place the cut wafers on the prepared baking sheets, leaving about 1 inch (2.5 cm) between each. Bake at 425°F (220°C) for 6-9 minutes, until the edges are lightly golden and the centers feel set and dry to a light touch. Watch carefully: at this temperature they color quickly.
8. 8. Transfer to a wire rack and allow to cool completely, 10-15 minutes. The wafers will crisp further as they cool.