Time 55m Yield approximately 70 cookies Number Of Ingredients 8 Steps:
Position 1 oven rack in the top third of the oven and another in the bottom third. Heat the oven to 350 degrees F. Sift together the flour, baking powder, and salt in a small bowl and set aside. Cream the butter and vanilla sugar in the bowl of a stand mixer on medium speed for 2 minutes, stopping to scrape down the sides of the bowl after 1 minute. Add the egg and incorporate on medium speed for 30 seconds. Scrape down the sides of the mixer bowl. Add the vanilla extract and milk and blend on low speed for 15 seconds. Add the flour mixture and mix on low speed just to incorporate. Chill the batter in the refrigerator for at least 10 minutes before scooping. Scoop the batter in teaspoon-sized balls and arrange them on 2 parchment paper-lined half sheet pans, approximately 35 cookies per pan. Use the heel of your hand to slightly flatten each ball. Bake, 2 pans at a time, rotating the pans halfway through the baking, until golden brown, about 15 to 20 minutes. Remove the pans to a cooling rack to cool completely before removing the cookies from the pan.
Yield 12 Number Of Ingredients 7 Steps:
Preheat oven to 300 degrees F (175 degrees C). Grease and flour a bundt pan. Cream butter or margarine; add sugar, and beat until smooth. Add eggs, one at a time, beating well after each addition. Stir in crushed vanilla wafers alternately with milk. Add coconut and pecans, and mix until blended. Pour batter into prepared pan. Bake for 1 1/2 hours. Cool.
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Yield 24 Number Of Ingredients 7 Steps:
Cream the butter and sugar together until light and fluffy. Blend in eggs and beat well. Sift together flour and baking powder; add to creamed mixture. Add milk and vanilla; mix well. Cover and chill for 1 to 2 hours. Roll very thin. Cut with cookie cutter dipped in flour. Place on greased cookie sheet. Bake at 400 degrees F (200 degrees C) for 6 to 8 minutes.
