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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 1g||2%|
|Total Sugars 4g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This egg-free recipe for Polish vanilla cookies, or ciasteczka waniliowe (chahss-TETCH-kah vah-neel-YAW-veh), is made with ground almonds and vanilla bean, which gives them a rich nutty flavor.
They are formed into crescent shapes much like Polish rogaliki, except the latter calls for egg yolk. This crescent is also considered a Polish Christmas cookie.
7 ounces (3 1/2 ounces) unsalted butter, softened
1/2 cup sugar
1 vanilla bean, scraped of its seeds, or 1 tablespoon pure vanilla extract
3 1/2 ounces almonds, ground
2 cups all-purpose flour
1/2 teaspoon baking powder
1 to 2 tablespoons milk
1 tablespoon confectioners’ sugar
1 tablespoon vanilla sugar
Gather the ingredients and preheat oven to 350 F.
In a large bowl, cream together the butter and sugar.
Add the scraped seeds from the vanilla bean (or vanilla extract) and the almonds, and mix again.
In a separate small bowl, whisk together flour and baking powder.
Add it to the butter-sugar mixture and thoroughly combine. If the dough is too dry and crumbly, add 1 to 2 tablespoons milk.
On parchment-lined baking sheets, portion out small balls of dough.
Roll into a pencil shape in the hands and then shape into small crescents. Bake 5 to 10 minutes or until bottoms are golden.
In a small bowl, mix together the confectioners’ sugar and vanilla sugar.
While cookies are still on the baking pan, sprinkle with the sugar mixture.
Let cool completely and serve or store in a tightly covered container.
Video about What Can I Make With Vanilla Wafers
Delicious, Simple Vanilla Wafers
My homemade vanilla wafers are perfect for enjoying on their own or in banana pudding, can be made in less than 30 minutes with basic ingredients (and there’s no chilling required)!
½ cup unsalted butter, softened (113g)
2/3 cup granulated sugar (133g)
1 large egg, room temperature preferred
4 teaspoons vanilla extract
1 ½ cups all-purpose flour (190g)
¾ teaspoons baking powder
½ teaspoon salt
1 Tablespoon milk
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing Bowls (Affiliate Link): https://amzn.to/2C47vQx
Baking sheet (Affiliate Link): https://amzn.to/2v54uPr
2-teaspoon cookie scoop (Affiliate Link): https://amzn.to/3bVwl7l
00:23 Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
00:27 Combine butter and sugar in a mixing bowl and use an electric mixer to beat together until creamy and well-combined.
00:44 Add egg and vanilla extract and stir on medium/low speed until completely combined.
00:55 In a separate bowl, whisk together flour, baking powder, and salt
01:11 Add about half of the flour mixture to the butter mixture and stir on low-speed to combine.
01:18 Add milk and stir again on low speed until combined.
01:22 Finally, add remaining flour mixture and stir until combined.
01:36 Scoop dough into two-teaspoon sized scoops and drop onto prepared baking sheet, spacing cookies at least 2” apart. Lightly flatten with damp fingertips.
02:03 Bake on 350F (175C) for 12-14 minutes or until cookies are light golden brown around the edges.
02:10 Allow to cool for 5-10 minutes on baking sheet then transfer to cooling rack to cool completely. Enjoy!
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