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. 

cup butter (Or ½ cup butter and ½ cup shortening – Spectrum)

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

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

tsp powdered vanilla (I use Authentic Foods brand)

cup white rice flour

cup potato starch/flour

1.     Mix together the butter and

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
My kids like these but they are very crumbly. 

Feingold Stage 1

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