Vanilla Wafer Cookies That Are Better Than Storebought Food

VANILLA WAFER COOKIES THAT ARE BETTER THAN STOREBOUGHT

Vanilla Wafer Cookies That Are Better Than Storebought image

This recipe comes from my favorite cookbook from a church. It is simple, easy, inexpensive and delicious! Not to mention it tastes better than the vanilla wafers you can buy at the store! You can make the cookies bigger if you'd like, they just won't have as crispy of an outside. We like to add a slice of banana between two cookies, dip them in chocolate, and then freeze them (;

Provided by usmcwifey

Categories Desserts Cookies

Time 30m

Yield 14

Number Of Ingredients 7

Ingredients

½ cup butter, softened
1 cup white sugar
1 egg
1 tablespoon vanilla extract
1 ⅓ cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon salt

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.

Nutrition Facts : Calories 164.7 calories, Carbohydrate 23.6 g, Cholesterol 30.7 mg, Fat 7 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 4.3 g, Sodium 119.7 mg, Sugar 14.5 g

HOMEMADE VANILLA WAFERS

Homemade Vanilla Wafers image

Provided by Naive Cook Cooks

Yield 25 - 35 cookies

Number Of Ingredients 7

Ingredients

( ⅔ + ¼ ) cup all purpose flour
⅓ cup cane sugar
½ tsp baking powder
¼ tsp salt
1 tbsp vanilla extract
4 tbsp unsalted butter, melted
2 egg yolks

Steps:

Preheat oven to 350F.
Line baking sheets with parchment paper or liner.
In a bowl sift all purpose flour.
In another bowl or bowl of stand mixer, mix sugar, baking powder, salt, vanilla until combined. Add melted butter and mix.
Add egg yolks and mix until smooth.
Add the flour and mix on low speed until just mixed. The dough might be a bit stiff.
Scoop 1 " rounds into baking sheet keeping some space in between. For even tops, press down any peak on top with moist fingers.
Bake for about 10 mins, rotating the sheet halfway until golden. Cool completely on a wire rack. Store covered tightly for upto 2 weeks.

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