"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Vanilla Snaps Recipe

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This recipe for Vanilla Snaps, by , is from Family Cookbook 2.0, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
EricssonSlater

Category:
Category:

Ingredients:  
Ingredients:  
185g butter (6.5 oz)
1 C caster sugar
1 tsp vanilla extract
2 C flour
1 egg
1 egg yolk
icing sugar to dust

Directions:
Directions:
Preheat the oven to 375 F

1) In a food processor mix the butter, sugar and vanilla until smooth
Add the flour, egg and egg yolk and process until the mixture forms a soft dough
2) Take the dough out the processor and knead slightly bringing it together in ball and wrap it in cling film and place in the fridge for 30 minutes
3) Remove dough from Fridge and Roll the dough out on a lightly floured surface or between 2 sheets of baking paper until about cm / 5mm thick (2/10 inches)
4) Cut the dough into approximately 7cm rounds (2 3/4 inches)
5) Place the dough rounds on a baking sheet that has been lined with baking paper or silicone baking sheets. Bake for 10 12 minutes until golden brown
6) Remove the biscuits carefully from the baking tray and allow them to cool on a wire cooling rack as they have a tendency to carry over cooking and could turn too brown once removed from the oven (I generally cool all biscuits on a cooling rack).
When cooled, dust them with some icing sugar or decorate as desired.

 

 

 

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