Reviewed: May 19, 2012

I have NO clue what I did wrong...... the batter was thin... and the cookies ran together. Eh, they still taste okay. I don't think I would make this recipe again. On a different note, me and my little brother thought it would be fun to add fruity cereal to half of the batter and sprinkles in the other. I also added a hint of nutmeg just for a little flavor boost. Pretty good all-in-all and they smell fantastic!

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Reviewer:

iloveliebe

Cooking Level: Beginning

Home Town: Wichita, Kansas, USA

Reviewed: Mar. 2, 2012

Very good! I used 3/4 cup sugar as suggested by others and it was just right. You might as well double the recipe because they just won't last!

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Reviewer:

bakery lady

Reviewed: Feb. 27, 2012

These were really good. I made mine a bit bigger than the recipe states, and they were great!

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Reviewer:

Kim

Cooking Level: Intermediate

Living In: Wildwood, Missouri, USA

Reviewed: Feb. 25, 2012

I love these cookies! I have made them a few times: 1st time, just like the recipe states but had to add more flour becuase the dough was still sticky then I rolled the dough into grape sized balls and baked 14 min. They turned out great. Next I tried another reviewers advice and added another 1 tbsp of vanilla, but because of the added moisture I had to add a lot more flour to get it doughy enough to roll into balls and because of this they actually turned out very bland and not good at all. Finally I made again just as the recipe states only this time added just a bit more flour, the dough was still sticky but i just dropped the dough into small mounds and baked...I actually liked this way best. Because I didn't roll the dough it cooked flatter and was a little more crispy like it should be. Now I will always just do it exactly as the recipe states.

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Reviewer:

hallshire

Reviewed: Feb. 19, 2012

According to reviews, I cut sugar to 3/4 cup. My hubby loves it. Thank you for the good cookie recipe!

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Reviewer:

xokume

Reviewed: Feb. 18, 2012

I did not think that these tasted at all like the boxed vanilla wafers. But I did think that they tasted wonderful! And they even seemed to get better after a couple of days (although I had to hide them from my husband to make them last that long!). Crispy and chewy at the same time. Really good. Thanks for the recipe.

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Reviewer:

KONWAL

Cooking Level: Expert

Home Town: Western Springs, Illinois, USA

Living In: Sister Bay, Wisconsin, USA

Reviewed: Jan. 29, 2012

very good, made for a banana pudding. Quick & easy.

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Reviewer:

tevvers

Cooking Level: Expert

Reviewed: Dec. 19, 2011

Although I don't like giving a review unless I followed the recipe to a "T" - I just have to this time. I'm sure that the recipe makes an excellent vanilla wafer type cookie. But I made the following changes and they turned out tasting more like sugar cookies without all the work. Definitely a keeper around here! First of all, I doubled the recipe without any problems or issues. For the sugar, I used 1/2 white granulated sugar and 1/2 homemade vanilla sugar. I also used homemade vanilla extract and unbleached, enriched all-purpose flour. The results are excellent and we will definitely be making these again!

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Reviewer:

DICKSON98

Cooking Level: Expert

Home Town: Sacramento, California, USA

Reviewed: Dec. 13, 2011

My husband and daughter went BONKERS for these. I don't think I've ever seen them scarf down cookies that fast LOL

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Reviewer:

irehs

Reviewed: Dec. 12, 2011

These cookies are little gems. I baked a batch to crumble up and use in bourbon balls, which I still will do after I make another batch. I made mine a bit smaller in the European style, so I got 30 wafers and I baked them for about 9 minutes. As I almost always do, I cut the sugar back to 1/2 cup and that was perfect. I can see so many possibilities with these. Thanks, Edith!

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