Vanilla Wafers I Recipes

HOW TO MAKE VANILLA WAFERS RECIPE (HOMEMADE NILLA WAFERS)

Steps:

• Preheat oven to 350°F (150oC). For this recipe, I did fan as there will be multiple trays in the oven and you will want them to bake evenly.
• In a large bowl, cream together the softened butter and powdered sugar until light and fluffy and there are no lumps.
• Slowly add in the egg whites and mix until smooth. Add the remaining whole egg and mix until fully incorporated. If the mix curdles don't worry, just give it a good whisk to bring it back together.
• Once combined, add the flour, vanilla, and salt and mix until it just comes together. Do not overmix.
• The batter will be somewhat soft. Place batter in a piping bag fitted with a medium pastry tip. Pipe it in even mounds onto a cookie sheet (roughly 2 teaspoons). Keep cookies about 1 ½ inches apart as the batter will spread when baked.
• Place in oven and bake for approximately 18-20 minutes or until golden.
• Once cooled store in an airtight for up to 7 days. Use for a cookie crust or for a classic banana pudding.

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 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.

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.

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.

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:

• 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.

OLD FASHIONED VANILLA WAFERS

Steps:

• Preheat the oven to 375 degrees F.
• Line 2 large baking sheets with parchment paper.
• Cream the margarine together with the sugar on low speed until fluffy.
• Beat in the egg and vanilla until incorporated.
• Stir in the zests.
• Still on low speed, beat in the flour until fully blended.
• By teaspoonfuls, drop the batter onto the baking sheets, leaving a good two inches between each cookie.
• Bake for about 7 minutes, or until the wafers are lightly browned along the edges.
• Transfer to a cooling rack where they will crisp as they cool.
• Store carefully in layers in an airtight container.