Gluten-Free Vanilla Wafers

0
Prep time: 2 hrs 37 mins
Cook time: 14 mins
Calories: 50

CHILL: 2+ hours

gluten free vanilla wafers

Jules Shepard

For a lemon version of this cookie, replace the vanilla with 1 tablespoon lemon zest. These cookies can be made egg-free; see instructions.

MAKES 48 COOKIES.

Ingredients:

1 cup sugar
1/2 cup butter or dairy-free alternative
1/8 teaspoon salt
1 large egg white
1 tablespoon pure vanilla extract
1 tablespoon milk of choice
1 cup + 1/3 cup + 1 tablespoon Jules’ Homemade All-Purpse Flour Blend or gluten-free all-purpose flour blend of choice (with xanthan gum)
1 teaspoon baking powder

Directions:

gluten free vanilla wafers

Jules Shepard

1. Beat together sugar, butter and salt until light and fluffy, about 4 to 5 minutes. Add egg white, vanilla and milk, mixing until ingredients are well combined. Slowly add flour blend and baking powder, beating until totally combined.

2. Refrigerate 2 hours or until cold.

3. Preheat oven to 350°F. Line a baking sheet with parchment paper.

4. Scoop cold dough into a piping bag equipped with a large icing tip or into a plastic bag with a 1-inch corner cut out.

5. Squeeze dough out into ¾-inch-wide rounds onto prepared baking sheet. Space rounds 1 inch apart on baking sheet.

6. Place in preheated oven and bake 13 to 14 minutes or until edges are lightly browned.

For Egg-Free Vanilla Wafers, omit 1 egg white. Reduce butter to 5 tablespoons. Combine 1/4 cup cornstarch with 3 to 4 tablespoons water. Add 11/2 teaspoons Ener-G egg replacer and 2 tablespoons water, stirring well to combine. Use this mixture to replace the egg white in step 1. The batter must be kept cold or it will spread too much, so work in small batches.

*TIP: Crush It! Pulverize vanilla wafers into crumbs in a food processor. Alternatively, place crisp vanilla wafers in a gallon-size, sealed zip-top plastic bag and crush them into fine crumbs by rolling a rolling pin over them multiple times.

Each cookie contains 50 calories, 2g total fat, 1g saturated fat, 0g trans fat, 5mg cholesterol, 8mg sodium, 8g carbohydrate, 0g fiber, 4g sugars, 0g protein, 5Est GL.

Associate editor Jules Shepard is author of Free For All Cooking (DaCapo Perseus), The First Year: Celiac Disease and Living Gluten-Free (DaCapo Perseus) and Nearly Normal Cooking for Gluten-Free Eating (CreateSpace).

1 cookie contains 50 calories, 2g total fat, 1g saturated fat, 0g trans fat, 5mg cholesterol, 8mg sodium, 8g carbohydrates, 0g fiber, 4g sugars, 0g protein.

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