Diana's Desserts - www.dianasdesserts.com
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Vanilla Thins
in Guest Recipe Book
 |
Average Rating:
 
(total ratings: 1) |
| Servings: 30 Cookies |
| Comments: These tasty little Vanilla Thins cookies can be made 3 days ahead and kept, layered between sheets of wax paper in an airtight container, at room temperature. They will be just as good eaten on the third day as the day you made thrm. Another way to enjoy them is crumbling them up and using them as a base for your cheesecakes. |
Ingredients:  1/2 stick (1/4 cup) unsalted butter, softened 1/4 cup sugar 1/8 tsp. salt 1 large egg 1/2 tsp. vanilla 1/4 cup plus 1 tsp. all-purpose flour |
| Instructions: Preheat Oven to 350 F. Beat butter, sugar and salt with an electric mixer at moderately high speed until pale and fluffy, about 2 minutes. Add egg and vanilla and mix at low speed until just combined. Drop level teaspoons of batter about 3 inches apart on buttered baking sheets. Bake cookies in batches in middle of oven until just golden around edges, 6 - 8 minutes. Cool on baking sheet on a rack 1 minute, then transfer with a metal spatula to rack to cool completely. |
| Source: Gourmet, July 2002 |
| Submitted By: Chris Rea |
| Date: June 25, 2002 |
Reviews
Reviewer: nadine
Rating:
Review:
although tasty, cookies spread to paper thin texture, difficult to remove from pan & crumbled when transferring to rack
Rating:
Review:
although tasty, cookies spread to paper thin texture, difficult to remove from pan & crumbled when transferring to rack