Vanillacreamwafers Recipes

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 400 degrees F. Line 2 baking sheets with parchment paper.
• Sift the cake flour onto a sheet of parchment paper and set aside.
• Combine the whole egg, egg white, sugar, baking powder, salt, vanilla extract and water in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until lightened in color and thickened, 3 to 4 minutes.
• With the mixer running on low speed, slowly pour in the butter and oil. Increase the speed to high and beat for 30 seconds.
• Turn off the machine and add all of the flour. Mix on low speed. Stop to scrape the bowl and whisk. Mix on low speed until the batter is smooth and thick.
• Transfer the batter to an 18-inch (or larger) pastry bag fitted with a coupler and 1/2-inch round tip. Alternatively, use a gallon-size resealable plastic bag with a corner snipped off to make a 1/2-inch opening.
• Pipe 5 quarter-size mounds of batter in 8 rows on each of the prepared baking sheets. You should have 80 mounds total. Pipe any extra batter into the empty spaces.
• Bake, rotating and switching the positions of the baking sheets halfway through, until the edges of the wafers turn a deep golden brown, 14 to 15 minutes total.
• Let the wafers cool completely on the baking sheets. They will crisp as they cool.

Steps:

• In large bowl, cream together the shortening, sugar, egg, milk, and vanilla. Stir until well blended. In a separate bowl, mix the flour, baking powder and salt. Add to egg mixture and mix well. Cover and chill for 4 hours.
• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Roll out dough on a floured surface to a 1/4 inch thickness. Cut out cookies with round cookie cutter and place 1 inch apart on cookie sheets.
• Bake 18 to 20 minutes until lightly colored. Cool on wire racks.

Steps:

• Preheat oven to 375°F
• Cream until light butter, and sugar.
• Beat in egg, vanilla, and grated lemon rind.
• Add cake flour.
• Drop small amount of batter with a teaspoon onto greased cookie sheet.
• Bake 7 minutes or until rims are tan.

Steps:

• To make the wafers:
• Preheat oven to 400°F. Generously butter heavy large cookie sheets. Beat 1/4 cup butter and sugar in medium bowl until light and fluffy. Beat in egg whites. Gradually mix in flour and salt (batter will be soft.) Drop batter by level teaspoonfuls onto prepared cookie sheets, spacing 3 inches apart. Bake until edges are golden brown and centers of cookies are still pale, about 7 minutes. Transfer cookies to racks and cool completely. (Can be prepared 1 day ahead. Store in airtight container.)
• To make the vanilla sugar:
• Process sugar and vanilla bean in processor until vanilla bean is very finely minced. Strain sugar to remove any large pieces of vanilla bean. Store sugar in airtight container. Makes 2 cups.

Steps:

• Mix butter, flour and whipping cream thoroughly. Chill 1 hour.
• Preheat oven to 375°.
• Roll dough 1/8" thick on a lightly floured board.
• Cut into 1-1/2 inch rounds.
• Transfer onto waxed paper heavily sprinkled with sugar, turning to coat both sides.
• Place on ungreased baking sheet; prick in 4 places with fork.
• Bake 7 to 9 minutes or until slightly puffy.
• Put 2 cookies together with filling.
• Filling.
• Blend butter, icing sugar and vanilla together.
• If desired tint pink or green (which I would; the picture is great).

Steps:

• In a small bowl, beat butter, flour and cream. Cover and refrigerate 1 hour or until easy to handle. , Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 1-1/4-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Sprinkle with sugar. Prick each cookie 3-4 times with a fork. , Bake 7-9 minutes or until set. Remove to wire racks to cool., In a small bowl, combine butter, confectioners' sugar, vanilla and enough cream to achieve desired consistency. Remove half to another bowl; tint one portion of filling with red food coloring and the other half with green. Carefully spread filling on bottom of half of the cookies; top with remaining cookies.