Vanilla Wafers
  • 16 tablespoons unsalted butter, at room temperature
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • 2 egg yolks
  • 1 tablespoon vanilla extract
  • 2 cups Baking Freeā„¢ gluten-free All Purpose Flour (248 g)
  1. In the bowl of a standing mixer, cream the butter and sugar until light yellow. Add salt and mix again. With the mixer on low speed add the egg yolks and vanilla. Mix until blended. Still on low, gradually add the flour and mix until a smooth dough forms.
  2. Divide dough into thirds and roll each piece int a log about 7 inches by 1½ inches in diameter. Wrap logs on plastic wrap and refrigerate for at least 2 hours or overnight.
  3. Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Using a sharp, serrated knife cut each unwrapped log into ¼ inch thick slices. Place about 1 inch apart on prepared sheet. Each of my logs made 24 slices.
  4. Bake the cookies, one sheet at a time until the edges and bottoms are golden, about 15 minutes. Let the cookies cool on the sheet for 5 minutes, then transfer to wire racks to cool completely. Makes about 72 cookies.
Recipe by Baking Free at