Is there anything better than a homemade version of a highly-processed childhood favorite? Or is it a symptom of how boring and ill-focused my life has become that I find it so thrilling?
I’m breaking a cardinal rule I set a while ago for this blog by publishing a cookie recipe. But I’m sure I’m the only one who even remembers that post. You’ll be happy know that this is in no way a healthed-up cookie. I think I’ve made peace with cookies. I say enjoy them, eat too many, and move on.
Vanilla Wafers Recipe
This recipe is adapted ever so slightly from The Commonsense Kitchen. These little gems are so so much better than their grocery store counterparts.
5 tablespoons butter, softened
1 cup sugar
1 large egg
2 teaspoons pure vanilla extract
1/4 cup milk
2 cups unbleached cake flour or all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Preheat oven to 350 degrees Farhienhiet.
Cream the butter and sugar together in a large mixing bowl. Add the egg, vanilla, and milk and mix well. Sift in the flour, baking powder, and salt. Stir well.
Spoon the dough into a gallon-sized freezer bag. This is a bit easier if the corner of the bag to be filled up is resting inside a large wide-mouthed glass. Cut off the tip of one of the corners and pipe the dough onto ungreased cookie sheets at least one inch apart.
Bake for 12-15 minutes until the bottoms begin to turn golden brown. Transfer cookies to a wire rack to cool. Serve or store in an airtight container.
Yield: 4 dozen cookies
Prep-time: 15 minutes
Bake-time: 15 minutes