Homemade Vanilla Wafers

[donotprint]Even though I’m deep into this make-everything-from-scratch-with-locally-sourced-ingredients-whenever-possible phase right now, there are still certain foods that I don’t feel I have the right to acquire anywhere other than at the grocery store. Nilla wafers are a prime example. I stopped buying them probably because they contain high fructose corn syrup or some other evil ingredient du jour. I never thought about making some from scratch. I let out a little squeal of delight when I saw a recipe for them in The Commonsense Kitchen.

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.[/donotprint]

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

[print_link]