Vanilla Chocolate Wafers Recipes

VANILLA CREAM AND CHOCOLATE WAFER PIE

Steps:

• Whip cream and vanilla together until soft peaks form. Fold whipped cream into vanilla pudding mixture.
• Mix in crushed chocolate wafers. Pour mixture into prepared pie shell. Chill for 1 hour. Just before serving, drizzle with chocolate syrup, if desired.

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.

WHITE CHOCOLATE AND MARMALADE VANILLA WAFERS

Steps:

• 1. Place the vanilla wafer cookies, rounded sides down, on wire racks set on top of baking sheets. Place 1/2 teaspoon of marmalade on the flat side of each cookie.
• 2. Place the white chocolate chips in a microwave-safe bowl and microwave on high, stirring once or twice, until just melted, 1 to 2 minutes depending on the strength of your microwave. Stir until smooth. (Alternatively, place water to a depth of 1 inch in the bottom of a double boiler or a large saucepan and bring to a bare simmer. Place the white chocolate chips in the top of the double boiler or in a stainless steel bowl big enough to rest on top of the saucepan without touching the water. Heat, whisking occasionally, until the chocolate is just melted. Remove from the heat and whisk until smooth.)
• 3. Use a small offset spatula to spread white chocolate over each cookie, covering the marmalade and coming to the edges. Place the baking sheets in the refrigerator for 5 minutes to allow the chocolate to set.
• White Chocolate and Marmalade Vanilla Wafers will keep, layered between parchment paper, at room temperature in an airtight container for up to 3 days.

VANILLA WAFERS I

Steps:

• In large bowl, cream together the shortening, sugar, egg, milk, and vanilla. Stir until well blended. In a separate bowl, mix the flour, baking powder and salt. Add to egg mixture and mix well. Cover and chill for 4 hours.
• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Roll out dough on a floured surface to a 1/4 inch thickness. Cut out cookies with round cookie cutter and place 1 inch apart on cookie sheets.
• Bake 18 to 20 minutes until lightly colored. Cool on wire racks.

CHOCOLATE CARAMEL WAFERS

Steps:

• Place caramels and milk in a microwave-safe bowl; microwave, uncovered, on high for 2 minutes or until melted. Stir until smooth. Spread over vanilla wafers; place on ungreased baking sheets. , Top each with a chocolate square. Place in a 225° oven for 1-2 minutes or until chocolate is melted. Spread with an icing knife. Sprinkle with pecans if desired.

VANILLA CHOCOLATE WAFERS

Steps:

• Sift flour and salt into a medium bowl; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Mix in egg yolk and vanilla. Gradually add flour mixture; mix until just combined, about 1 minute.
• Remove half of the dough; set aside. Add cocoa powder to remaining dough; mix on low speed until well combined. Turn out chocolate dough onto a lightly floured work surface. Roll into a 10-inch log, about 1 1/2 inches in diameter. Repeat with reserved vanilla dough. Wrap each log in plastic wrap, and refrigerate until slightly firm, at least 30 minutes.
• Press handle of a long wooden spoon into side of chocolate log, making an indentation along its length. Roll handle into and then away from log, creating an apostrophe shape. Repeat with vanilla log. Fit logs together; press lightly to seal. Gently roll into a 2-inch-diameter log. Wrap in plastic wrap, and freeze until firm, about 30 minutes.
• Preheat oven to 350 degrees. Cut log into 1/4-inch-thick rounds; space 1 inch apart on baking sheets lined with parchment paper. If dough becomes too soft to slice cleanly, return to freezer until firm.
• Bake until firm to the touch, 10 to 12 minutes. Transfer to wire racks; let cool.

CHOCOLATE SUGAR WAFERS

Steps:

• Beat the butter with an electric mixer until creamy, then gradually add the sugar, beating until light and fluffy. Add the egg, vanilla, and milk, and beat thoroughly. Sift the dry ingredients together and add to the mixture. Blend well. Remove dough from bowl onto a floured surface. With floured hands, shape into a log about 4 inches in diameter. Wrap well and refrigerate for at least 3 hours.
• Preheat the oven to 350 degrees. Slice cookie dough 1/8 inch thick and place flat 2 inches apart on ungreased cookies sheet. Bake 8 to 10 minutes until centers are set. Remove from cookies sheets and cool on a wire rack.

CHOCOLATE-WAFER CRUST

Steps:

• Preheat oven to 350 degrees. Pulse ground chocolate wafers, butter, sugar, and a pinch of salt in a food processor until well combined.
• Pat mixture into a 9-inch pie dish, pressing firmly into bottom and up sides. Bake until crust is fragrant and darkens slightly, about 10 minutes. Let cool completely on a wire rack.

CHOCOLATE CARAMEL WAFERS

Steps:

• Preheat oven to 225 degrees.
• Place unwrapped caramels and milk in a microwave-safe bowl; microwave, uncovered, on high for 3 minutes or until melted. Stir until smooth.
• Place vanilla wafers on ungreased cookie sheets.
• Spread caramel mixture over vanilla wafers.
• Top each wafer with a square of chocolate bar.
• Place in 225 degree oven for 1-2 minutes or until chocolate melts.
• Remove from oven and spread chocolate with an icing knife.
• Top with pecans if desired.

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.