Homemade Vanilla Wafers: Easy & Delicious!

I am obsessed with feeding my kids wholesome, good food. I am a busy mom, and although I know my way around the kitchen very well, I work while my kids are in school.  I do most of my cooking, food prep, and baking at night or in a couple of hours on any given weekend.  I like to have homemade “snacks” and “treats” on hand so when the craving comes, we can have some.  My ultimate favorite recipes are those that can be made ahead of time, will last a week or more when stored, and that my picky kids will eat.

A favorite cookie around here is the vanilla wafer.  Who doesn’t like vanilla wafers?  They are perfectly sweet with a homemade taste that is very gratifying.  I’ve taken Alton Brown’s recipe and added a few nutritious twists.  Did I mention that I like my snacks and treats to be nutrition packed too? I’m sure you’ve figured that one out by now.  Below are the ingredients and recipe instructions.  If you have 3 minutes, watch the video and see how they are made from start to finish!

Ingredients:

  • 7 ounces all-purpose flour (almost a cup)
  • 3/4 teaspoon aluminum free baking powder
  • 1 Tablespoon ground golden flax (my own addition)
  • 1/2 teaspoon salt
  • 4 ounces unsalted butter, room temperature
  • 3 1/2 ounces vanilla sugar (regular will work too)
  • 1 large egg
  • 4 teaspoons vanilla extract
  • 1 tablespoon whole milk

Directions:

Position 1 oven rack in the top third of the oven and another in the bottom third. Heat the oven to 350 F.

Sift together the flour, baking powder, and salt in a small bowl and set aside. Cream the butter and vanilla sugar in the bowl of a stand mixer on medium speed for 2 minutes, stopping to scrape down the sides of the bowl after 1 minute. Add the egg and incorporate on medium speed for 30 seconds. Scrape down the sides of the mixer bowl. Add the vanilla extract and milk and blend on low speed for 15 seconds. Add the flour mixture and mix on low speed just to incorporate. Chill the batter in the refrigerator for at least 10 minutes before scooping.

Scoop the batter in teaspoon-sized balls and arrange them on 2 parchment paper-lined half sheet pans, approximately 35 cookies per pan. Use the heel of your hand to slightly flatten each ball. Bake, 2 pans at a time, rotating the pans halfway through the baking, until golden brown, about 15 to 20 minutes. Remove the pans to a cooling rack to cool completely before removing the cookies from the pan.

Watch Alton’s 3min video and become a pro! These vanilla wafers are super easy and delicious!

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