Tuesday, August 14, 2012

Nilla Wafers

This is a GFCF recipe.  I've not tried this without eggs but in the past, these type of cookies don't turn out well with an egg substitute. 

1 cup butter (Or ½ cup butter and ½ cup shortening - Spectrum)

1 cup sugar (I use C&H or organic from Costco)

1 egg (let sit at room temperature for a bit, or put in a bowl of warm water)

2 tsp powdered vanilla (I use Authentic Foods brand)

1 cup white rice flour

1 cup potato starch/flour

1.     Mix together the butter and sugar. 

2.     Beat in egg and vanilla. *

3.     Add the flour and starch and cream for 1 minute.  Chill dough in the refrigerator for at least an hour.

4.     Roll dough into ½ inch balls (note – this is pretty small).  Place on a baking sheet and flatten slightly. 

5.     Bake at 375 degrees for about 8 minutes. 

Let sit on baking sheet for 5 minutes.  Transfer to a cooling rack.  Repeat with remaining dough.  Store in a covered container.  Use a good baking pan.  I use an air bake silver pan.  If you use a dark pan, you will have to shorten the cooking time, and lower the temp by 25 degrees.  Freeze any leftovers in a large zip lock bag. 

My kids like these but they are very crumbly. 

Feingold Stage 1

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