Vanilla Wafers II

Vanilla Wafers II

10 Reviews 2 Pics
Sandy Greathouse
Recipe by  Sandy Greathouse

“I got this recipe years ago.”

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Ingredients

Adjust Servings

Original recipe yields 4 dozen

Directions

  1. 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.
  2. Cover and chill for 1 to 2 hours.
  3. 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.

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Reviews (10)

Rate This Recipe
roweena
23

roweena

these turned out great!! I used the proportions given, but added the milk and extract right after creaming the butter and suga together. I also added just a little lemon extrach to brighten the flavor a touch. I then put the finished dough immediately in a ziploc bag, cut a fairly large tip and piped the dough onto my cookie sheet. Got them in my tummy faster and definitely a keeper!

EOWYN2
15

EOWYN2

I made these because I didn't have enough store bought vanilla wafers for banana pudding. These are wonderful. I also piped the dough onto the cookie sheet. The cookies were crisper when I baked them at 375.

TIARE1
14

TIARE1

Delicious, crispy, buttery little cookies! I followed the recipe exactly. However, after chilling the dough for several hours, I found that it was far too sticky to roll out, even with parchment paper or a bit of extra flour. So, like previous posters, I whipped out my pastry bag and piped out the dough directly onto the cookie sheet. It took a bit more work that way, but the result was a few batches of delicious cookies which tasted exactly like vanilla wafers should. Perfect afternoon snack for my kids and their friends, who could not stop munching them.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 184 cal
  • 9%
  • Fat
  • 8.5 g
  • 13%
  • Carbs
  • 24.7 g
  • 8%
  • Protein
  • 2.5 g
  • 5%
  • Cholesterol
  • 47 mg
  • 16%
  • Sodium
  • 125 mg
  • 5%

Based on a 2,000 calorie diet

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