Home-made Vanilla Waffers

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AWESOME Recipe – Vanilla Wafers

Found this recipe on SERIOUS EATS!!! (http://www.seriouseats.com/recipes/2008/10/homemade-nilla-vanilla-wafers.html)

Vanilla Wafers

– makes about 8 cups of cookies (it makes a lot, but Ive never counted!) –

Though I developed these cookies to go with vanilla pudding and
bananas, they are delicious sandwiched with jam or ice cream or just
dunked into milk.


8 tablespoons unsalted butter, softened (1 stick or 112g)

1/4teaspoon salt

1 cup sugar (210g)

1 vanilla bean, seeds only

1 large egg white (~33g)

1 ½ teaspoons vanilla extract

1 tablespoon milk

1 1/3 cups AP flour (160g)

3/4 teaspoon baking powder (~3g)


1. With an electric mixer, cream butter, salt, sugar and vanilla seeds until light.

2. Beat in egg white until well incorporated,
scraping sides and bottom of mixing bowl to insure that all white has
been incorporated.

3. Beat in extract and milk until well incorporated.

4. Whisk together flour and baking powder and add
to butter mixture. Mix just to incorporate, scraping down sides and
bottom of mixing bowl to insure that all flour has been incorporated.

5. Fit a piping bag with a large, plain pastry tip
(I use Ateco #806, but slightly larger or smaller sizes will also
work). Fill bag with about 1/3 of the batter. Holding the filled bag
perpendicular to a parchment-lined baking sheet, pipe batter into
nickel-sized mounds, about 1 inch apart. To make neat, well-shaped
cookies, as you finish piping each round, sweep the pastry tip
horizontally off to the side with a slight curving motion. (The cookies
should cover 2 to 3 standard baking sheets. Batter will hold for a
while after it is piped, so trays can be baked one or two at a time, as
your oven allows.)

6. Bake at 350°F for about 15-20 minutes, until
cookies are lightly browned, rotating trays every 5 minutes or so for
even coloring. Cool completely before storing. Cookies will keep in an
airtight container for at least a week.

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