Swedish Wafers

Ingredients

• ½ cup butter
• ½ cup sugar
• 2 eggs
• 5 ozs. flour
• ¼ teaspoon vanilla
• Shredded almonds

Steps

1. Cream the butter, add sugar gradually, eggs slightly beaten, flour, and flavoring. Drop by spoonfuls on an inverted buttered dripping-pan. Spread very thinly, using a knife, in circular shapes about three inches in diameter. Sprinkle with almonds, and bake in a slow oven. Remove from pan, and shape at once over the handle of a wooden spoon.

More recipes with butter, eggs, flour, vanilla or almonds

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.