Baking Classics: Buttermilk Vanilla Wafers

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Baking Classics

The Technique

Buttermilk Vanilla Wafers

Buttermilk Vanilla Wafers are a real treat. If you have never had one prepared from scratch, you must try them. This formula offers a good flavor with the use of vanilla bean paste & a little lemon juice. Once baked, Buttermilk Vanilla Wafers may be enjoyed as a snack, used in pie crust preparations or layered in all sorts of summer desserts such as Classic Banana Pudding & Banana Cream Pie. If a smaller version is desired, I have also included instructions for crafting those as well. Learn how to make a childhood cookie favorite in your very own kitchen.

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Buttermilk Vanilla Wafers
makes about 5 dozen 1 1/2-inch wafers

1 1/3 cup all purpose flour
3/4 tsp baking powder
1/4 tsp kosher salt
1/2 cup butter, softened 
1/2 cup powdered sugar
2 Tbsp granulated sugar
1 egg
1/4 tsp vanilla bean paste
1 tsp fresh lemon juice
1 Tbsp buttermilk

Preheat the oven to 350 degrees. Whisk together the flour, the baking powder & the salt in a small bowl. Set aside. Cream the butter & the sugars in an electric stand mixer on Medium speed 2 to 3 minutes, scraping down the bowl sides as needed. Add the egg, the vanilla bean paste & the lemon juice. Beat until whipped & the mixture holds shape when the paddle is lifted. Add the flour mixture & the buttermilk, then blend just until incorporated. Scrape down the bowl sides as needed. Place the mixture, in batches, in a pastry bag fit with a small tip. Pipe approximately 2 teaspoon portions 1-inch apart onto parchment paper-lined half sheet pans. Gently press the dough into a 1 1/4-inch circle. Bake, in batches, 15 minutes or until lightly browned on the cookie edges. Cool completely. Store up to 5 days in an airtight container.

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{testing notes}

How To Make Buttermilk Vanilla Wafers

Miniature Buttermilk Vanilla Wafers may be prepared from the same recipe. Simply pipe approximately 1/2 teaspoon mounds of dough onto parchment paper-lined half sheet pans 1-inch apart. There will be enough space for 70 portions. Bake 10 to 12 minutes or until golden around the edges. Cool completely. Makes about 18 dozen. The petite-sized cookie version may be used to prepare Miniature Banana Pudding for a fun summer treat.
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A few pieces of equipment will be needed in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

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No. 1

Place the mixture, in batches, in a pastry bag fit with a small tip. Pipe approximately 2 teaspoon portions 1-inch apart onto parchment paper-lined half sheet pans. Gently press the dough into a 1 1/4-inch circle.

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No. 2

Bake, in batches, 15 minutes or until lightly browned on the cookie edges. Cool completely. Store up to 5 days in an airtight container.

The Tune
“I’ve Got A Crush On You” Ella Fitzgerald

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Rebecca Gordon

Be sweet.

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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