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Va'Nilla Wafer Cookies


NOTE: 

It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary. 1 cup of Bakery Mix equals approx. 125g.



COOKIE TIPS:

1. We suggest using our new sweetener blend, S'WEEET! for our cookie recipes because we think it makes the best cookies!

2. If cookies are baked right after mixing they will spread more. If cookies rest they will spread and flatten less. If the cookies are refrigerated and baked cold they will be taller and not spread as much. Most bakers have a preference for each type of cookie/recipe.

3. We suggest baking off one cookie before baking the entire batch. This way, if you use substitutions (eg, different sweeteners) or you don't weigh your ingredients, you can adjust the dough with a tablespoon more mix if the cookie is too flat, or add a little more soft butter or 1-2 tsp of liquid if the cookie doesn't spread enough.


INGREDIENTS

1 2/3 C MULTI-USE BAKERY MIX (208g)

3/4 C S'WEEET! Sweetener Blend (105g) *see below for substitutions

6 T soft or melted and cooled Butter (84g)

1 Lg Egg (50g)

4 t Vanilla Extract

Makes lots of little Cookies!


For VEGAN COOKIES: Use S'WEEET! or sugar as your sweetener (we cannot guarantee results with other sweeteners) and replace the egg with 2 T nut milk. Use a butter substitute.


DIRECTIONS: 

1. Pre-heat your oven to 325°F and line a sheet pan with parchment paper.

2. In a medium size bowl, combine the Bakery Mix with S'WEEET!

3. Add the egg, butter and vanilla extract and mix until well combined.

4. Let the dough rest 15 minutes.

5, Portion a small amount (1 rounded teaspoon-about 10g) of dough onto your prepared pan and roll into balls.

6. Gently press down on the tops to flatten a bit.

6. Bake 10-12 minutes.



*SWEETENERS VARY tremendously and will affect the final outcome of ALL baked goods.

We suggest using our new sweetener blend, S'WEEET!, real sugar or a substitute such as Lakanto's Baking Blend, or Mrs. Jones blend (which contains sugar). Allulose and kabocha-based sweeteners (such as Bocha Sweet) will make baked goods very soft and not crispy. Erythritol can make them firm and more crumbly.


*SWEETENER SUBSTITUTIONS: To substitute S'WEEET! for real Sugar use 1/2 C (the weight is about the same as 3/4 C of S'WEEET! and increase the Bakery Mix by 1-2 T.

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