Vanilla Wafers II

Vanilla Wafers II

"I got this recipe years ago."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

servings 184 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 24.7g
  • 8%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 125 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  1. Cream the butter and sugar together until light and fluffy. Blend in eggs and beat well. Sift together flour and baking powder; add to creamed mixture. Add milk and vanilla; mix well.
  2. Cover and chill for 1 to 2 hours.
  3. Roll very thin. Cut with cookie cutter dipped in flour. Place on greased cookie sheet. Bake at 400 degrees F (200 degrees C) for 6 to 8 minutes.

Footnotes

  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Reviews

Read all reviews 13
  1. 17 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

these turned out great!! I used the proportions given, but added the milk and extract right after creaming the butter and suga together. I also added just a little lemon extrach to brighten th...

Most helpful critical review

Ugh, all I taste is egg. Texture is great, but too much egg.

Most helpful
Most positive
Least positive
Newest

these turned out great!! I used the proportions given, but added the milk and extract right after creaming the butter and suga together. I also added just a little lemon extrach to brighten th...

I made these because I didn't have enough store bought vanilla wafers for banana pudding. These are wonderful. I also piped the dough onto the cookie sheet. The cookies were crisper when I ba...

Delicious, crispy, buttery little cookies! I followed the recipe exactly. However, after chilling the dough for several hours, I found that it was far too sticky to roll out, even with parchment...

I don't think the name Vanilla Wafers is fitting. I was looking for a light snack cookie. These taste good (hence the 5 star rating) but not what I was expecting. These are sweeter and taste a l...

I tried this recipe because I made 2 types of 'Homemade Vanilla Extract' from this site. One was made with vodka and one with bourbon. After curing for 6 months it was time to try it out. I c...

These were delicious! not a Vanilla Wafer but very good! mine did not get crispy but bery moist i will use this recipe again

this was great in my banana pudding, gave it a richer sweet taste

Easy to make and oh so delicious! Best of all, even though these are still a sugary treat, they don't have the hydrogenated oil and all the rest of the junk I can't pronounce that is found in st...

Ugh, all I taste is egg. Texture is great, but too much egg.

Other stories that may interest you