The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 28, 2009
WONDERFUL..VERY easy and flavorful...used these cookies to make banana pudding...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 24, 2009
Soooooo good, the only change I made was reducing the sugar down to 3/4 c.This recipe made about 40 half dollar size cookies. The kids loved them, I served with vanilla pudding (from this site also). Like others stated, they didn't taste like nilla wafers...but that's the point! These are a thousand times better!!!!
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Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA
Living In: Center Barnstead, New Hampshire, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
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Reviewed: Sep. 15, 2009
I made these in the hopes it would turn out like the ones you get at the store. But instead they came out pretty flat and more like a thin sugar cookie. I didn't want to use them for my cheesecake base after this because they were to be for mini cheesecakes - not crushed up. I ended up making cookie sandwiches out of them - using Quick and Almost Professional Buttercream Icing (from this site) as the filling. It was delicious! My cookies did not get hard although it baked up thin. I just may make these again if I want a quick and tasty treat and yeah, I agree - sugar amount could be reduced slightly. Thanks for the recipe.
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Cooking Level: Intermediate

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 13, 2009
What a yummy little cookie! I've made two batches in 12 hours--they're so good. Since I love coconut, I subbed 1 T coconut extract in place of vanilla and used about 7/8 cup of sugar. Baked 12 minutes at 350 & they're perfect. If you like them a little crisper, then bake a couple minutes more. Thank you OP!! Forgot to mention: I used my small cookie scoop which holds a tablespoon and got 33 cookies out of each batch.
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Cooking Level: Intermediate

Home Town: Lowellville, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
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Reviewed: Aug. 9, 2009
Yummy! Only used 3/4 C of sugar and they were perfect! They are nearly gone- the gang ate em up after dinner.
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Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA
Living In: Corona, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 31, 2009
Great tasting cookies but remind me more of a sugar cookie than a real vanilla wafer.
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Cooking Level: Expert

Living In: Portland, Oregon, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 19, 2009
Yummy!! Quick and easy to make, use 3/4 cup sugar as others have said. Try greasing the pan a little or spraying it with Pam or use parchment paper to avoid crumbling the cookies. Great to eat with pudding!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 8, 2009
Very good cookies, but they were a little too sugary, and also mine stuck to the cookie sheet a little and quite a few broke or crumbled when I was getting them off. I will definatley make again though!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: May 9, 2009
I'll definitely be making these again!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 22, 2009
These are fantastic! What a lovely, simple, delicious cookie. Thank you so much for sharing this recipe.
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Cooking Level: Intermediate

Home Town: Spokane, Washington, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 20, 2009
Very good cookies but don't stay soft. They were hard the next day. I have yet to find a cookie recipe where the cookies stay soft. I like chewy cookies.
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Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 8, 2009
Ok, so I substituted the butter even tho it said not to, because I wouldn't have been able to have them otherwise. I used refined coconut oil. When placing the dough on the pan, it seemed to time consuming to shape each little circle, so I put them in a decorator tube used for twice baked potatoes and squeezed the dough out holding the tip close to the pan. While they cooked the design left and they became perfect little circles. I sure this is better with butter, but I'm pleased with the results and flavor with the coconut oil.
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Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 10, 2009
These are easy enough to make daily and the ingredient list isn't fussy, so your kids can have homemade cookies when they get home from school daily. (If they last that long...) My family devoured these, and requested more. They are a softer than typical boxed vanilla wafers, but twice as flavorful! Great 'go to' recipe when you're in a rush.
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Cooking Level: Expert

Home Town: Shawnee, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 28, 2009
Oooooooh! These are soooooo good! I made these using 1/2 of the vanilla called for, and a vanilla bean! They came out very pretty, with the flakes of vanilla bean in them. The batch that I think were the best are the ones that I thought I'd underbaked, crispy around the edge, and chewy in the middle. These are addicting!
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Cooking Level: Intermediate

Living In: Bellingham, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 28, 2009
Easy and delicious! I have made these cookies for many, many times. Always a hit! I cut the sugar to 1/2 cup so they are not too sweet and taste a bit more cake-like. My family and friends love them!
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Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 19, 2009
Excellent! But I had to bake them much longer than the instructions suggest.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 19, 2008
loved this cookie. I used a decorating bag and they came out just like nilla wafers, so round and perfect. Tip: Bake this cookie on the top rak for 10-12 minutes, it will brown evenly.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 18, 2008
These are good, I did substitute 65% vegetable oil spread since I was out of butter and they came out fine. They aren't crispy like the store bought ones but they didn't last long enough to cool so they may have been less chewy if they'd had a chance to cool. That tells you how good they are though. I piped them also and it was really easy.
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Cooking Level: Expert

Home Town: Portland, Oregon, USA
Living In: Salem, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 17, 2008
These were wonderful... I took them to work this morning and they have already disappeared. I'll definitely have to make them again!
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Cooking Level: Expert

Home Town: Ruston, Louisiana, USA
Living In: Dubach, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
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Reviewed: Nov. 11, 2008
these were really good. I followed the recipe exactly.
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Cooking Level: Intermediate

Living In: Bemidji, Minnesota, USA

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