| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
July 1992 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Unsalted butter; room temperature |
|
|
; (1/2 stick) |
| 1/3 |
c |
Vanilla Sugar |
| 1/4 |
c |
Egg whites |
| 1/3 |
c |
Unbleached all purpose flour |
| 1 |
pn |
Salt |
| 2 |
c |
Sugar |
| 1 |
|
Vanilla bean; cut into small |
|
|
; pieces |
INSTRUCTIONS
FOR THE VANILLA SUGAR
Use this sugar to add a fresh-tasting vanilla flavor to all your favorite
recipes. It's especially good when used to sweeten whipped cream.
To make the wafers:
Preheat oven to 400F. 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.
Makes about 36 cookies.
Bon Appetit July 1992
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