Vanilla Wafers

Ingredients

• One half pound sifted flour
• 7 ounces butter
• 2 ounces sugar
• 1 teaspoonful vanilla extract
• the yolks of 3 eggs
• ¼ cup cream
• ½ teaspoonful salt

Method

1. 1

   Mix this into a soft dough, wrap it up in a napkin, and lay it for ½ hour in a cool place, then roll it out on a floured board ½ inch in thickness, fold it up so that 3 layers lay over one another, roll out again and fold up, repeat this once more, let it rest for ½ hour, roll it out again 3 times.

2. 2

   Then roll it out thin and cut with a cake cutter into rounds, brush over with beaten egg, and make with the point of a knife small rent in it, bake in a hot oven.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 377. The excerpt below is the record exactly as published.

anilla Wafers, — One half pound sifted flour, 7 ounces butter, 2 ounces sugar, 1 teaspoonful vanilla extract, the yolks of 3 eggs, Y4 CAKES, TORTEN, Era 569 cnp cream, % teaspoonful salt Mix this into a soft dough, wrap it up in a napkin, and lay it for y, hour in a cool place, then roll it out on a floured board Ys inch in thickness, fold it up so that 3 layers lay over one another, roll out again and fold up, repeat this once more, let it rest for Vt hour, roll it out again 3 times. Then roll it out thin and cut with a cake cutter into rounds, brush over with beaten egg, and make with the point of a knife small rent in it, bake in a hot oven. In place of vanilla any other kind of flavoring may be taken ; also fine-cut citron may be added to the mixture. Aniseed Wafers. — Mix Vf pound sifted flour with y, tea- spoonful baking powder, 3 eggs, y, pound powdered sugar, 2 tea- spoonfuls aniseed. Stir the sugar and yolks to a cream, add the aniseed and the beaten whites, last the sifted flour. Put with a teaspoon small cakes on a buttered pan, and bake in a moderate oven. Talmouses. — Place a saucepan with 1 pint milk over the fire, add lYs tablespoonful butter, a pinch of salt, and stir when it boils Vs pound sifted flour into it. Continue stirring until it loosens itself from bottom of saucepan. Transfer the paste to a dish ; when nearly cold mix it with 3 whole eggs, 3 tablespoonf uls sugar, and 2 ounces grated Parmesan cheese or fresh cream cheese. KoU out very thin some pufF paste, cut out 12 or 15 rounds with a large cutter 3 inches in diameter, put a tablespoonful of the cheese mixture into each one, fold it over from 3 sides so the cheese mixture peeks out in the cen- ter, brush over with beaten egg, and bake in a medium oven. When done dust them with sugar and serve on a napkin. This mixture may be put into patty pans which have been lined with puff paste. Almond Cookies. — Scald y, pound of sweet and 6 bitter shelled almonds ; remove the brown skin and pound the almonds fine with the white of an egg. Stir 1 tablespoonful butter with Yt pound sugar to cream ; add the grated rind of 1 lemon, a pinch of salt, 2 eggs, y^ pound flour, and the pounded almonds. Work this 670 CAKES, TORTBN, Etc. into a stiff dongh, roll it out thin, cut into fancy shapes with a cutter, and bake on buttered tins in a medium-hot oven. Schneeballen. — Sift 3 ounces flour into a bowl, add 74 teaspoon- ful salt, a little grated lemon rind, 1 tablespoonf nl lemon juice> the yolks of 5 eggs, and sufficient cold water to make a firm dough ; let it stand a half hour, then roll out on a board very thin, cut into 3-inch-square pieces, cut into each square 3 slits with a knife Yg inch from the sides ; bake in hot fat, like crullers, one at a time, remove with a skimmer, and dust with powdered sugar. In place of lemon, wine, rum, or any other kind of flavoring may be used. Another way is to prepare a dough of 4 ounces flour^ 1 ounce butter, 3 yolks, V4 teaspoonful salt

Cook this with the app: pantry check, scaling, and the assistant.