Zutaten für Betty Crocker Cream Wafers
- 1 cup butter
- 1 ½ cups all-purpose flour
- ½ cup heavy whipping cream
- unit sugar
- ½ cup confectioners' sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- unit eggs
- unit baking powder
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Zubereitung von Betty Crocker Cream Wafers
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Roll the dough into small balls (about 1 inch in diameter).
- Place the dough balls onto ungreased baking sheets, leaving some space between each cookie.
- Flatten each ball slightly with a fork, creating a criss-cross pattern.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
11g
Fat
12g
Carbs
1g
