Easy Vanilla Wafers Food

EASY VANILLA WAFER TIRAMISU

Steps:

• Dissolve coffee granules in hot water. Gradually add to cream cheese in medium bowl, beating with whisk until blended. Add sugar; mix well. Stir in the whipped topping.
• Place 16 of the wafers on bottom of 8-inch square dish; cover with half of the whipped topping mixture. Repeat layers; cover. Refrigerate several hours or overnight.
• Top with raspberries just before serving. Sprinkle with cocoa powder and grated chocolate. Store leftovers in refrigerator.

HOMEMADE VANILLA WAFERS

Steps:

• Preheat oven to 325°F Spray cookie sheet with non-stick cooking spray.
• Cream together sugar, powdered sugar, shortening, egg whites, vanilla, lemon juice (optional) & salt.
• Add flour & baking powder.
• Add 1 T water. Mix until dough forms a large ball.
• Roll dough into 1/2-3/4" balls & press onto cookie sheet.
• Bake 15-18 minutes or until cookies are golden.

EASY VANILLA WAFERS

Steps:

• To make the wafers:
• Preheat oven to 400°F. Generously butter heavy large cookie sheets. Beat 1/4 cup butter and sugar in medium bowl until light and fluffy. Beat in egg whites. Gradually mix in flour and salt (batter will be soft.) Drop batter by level teaspoonfuls onto prepared cookie sheets, spacing 3 inches apart. Bake until edges are golden brown and centers of cookies are still pale, about 7 minutes. Transfer cookies to racks and cool completely. (Can be prepared 1 day ahead. Store in airtight container.)
• To make the vanilla sugar:
• Process sugar and vanilla bean in processor until vanilla bean is very finely minced. Strain sugar to remove any large pieces of vanilla bean. Store sugar in airtight container. Makes 2 cups.

VANILLA WAFERS

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.

VANILLA WAFER COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl (or your stand mixer), cream butter and sugar together until the mixture is light and fluffy looking.
• Beat in egg and vanilla.
• Combine dry ingredients in a separate bowl and slowly add to creamed mixture and mix well.
• Drop by teaspoonfuls 2 inches apart onto ungreased baking sheets.
• Bake at 350 for 12 -15 minutes or until edges are golden brown.
• Cool on a wire rack.
• These stay pretty pale and chewy.

VANILLA WAFER COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine dry ingredients; add to creamed mixture and mix well. , Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until edges are golden brown. Remove to wire racks to cool.

EASY VANILLA WAFER CRUST

Steps:

• Preheat oven to 350°F.
• Place wafer cookies in a ziplocked bag. Roll a rolling pin over the bag until the wafers have been crushed into fine crumbs; pour crumbs into a mixing bowl.
• Add the melted butter or margarine to the bowl and slowly combine with the crumbs using a mixing spoon.
• Turn crumb mixture onto a 9-inch pie plate and spread evenly around.
• Using a small measuring cup (or your fingertips works fine) tightly press the crumb mixture onto bottom and sides of the pie pan to form a firm and even crust.
• Place in oven and bake for 8 minutes.

VANILLA WAFERS

Steps:

• In a stand mixer, combine the butter, sugar, and salt. Beat on medium speed until smooth.
• Add the egg yolks and vanilla and beat on low speed until blended.
• Add the flour and mix until incorporated and a smooth dough forms.
• Divide the dough into 4 equal portions. Roll each portion into a log 7 inches long and about 1 1/2 inches in diameter. Wrap the logs in plastic and refrigerate at least 2 hours.
• Position a rack in the middle of the oven, and preheat to 350 degrees. Line baking sheets with parchment paper.
• Using a sharp knife, cut each unwrapped log crosswise into slices 1/4 inch thick. Place the cookies 1 inch apart on the baking sheets.
• Bake 12-15 minutes until the edges and bottoms are golden. Let cool on baking sheets for 5 minutes, then transfer to wire racks. Store in an airtight container at room temperature for up to 5 days.

VANILLA WAFER COOKIES THAT ARE BETTER THAN STOREBOUGHT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter and sugar in a mixing bowl with an electric mixer until light and fluffy; beat in egg and vanilla extract. Combine flour, baking powder, and salt in a bowl and mix the dry ingredients thoroughly into butter mixture. Drop cookies about 2 inches apart, 1 teaspoon at a time, onto ungreased baking sheets.
• Bake in the preheated oven until edges of cookies are golden brown, 12 to 15 minutes. Cool cookies on wire racks.