Monday, July 30, 2012


When I came home this evening I announced, "I'm having a very specific craving for Nilla Wafers." Sweetie replied that she was pretty sure she'd seen how to make those online somewhere. I went in search and sure enough, I found recipes abound! I had narrowed it down to 2, and decided to try the one on Weelicious that used one whole egg instead of 2 egg yolks.

As always, I made sure to read all the instructions before starting. Good thing too, because instruction #1 was to preheat the oven. Instruction #6 was to refrigerate the dough for 30 minutes. This happens all the time and it irritates the bejeezus out of me because it makes zero sense. Anyway, I saw that the flour, baking powder, and salt was to be mixed in a bowl together and set aside to be added in later. I had what I considered to be a genius flash and used a Gladware container for those ingredients. Then I just snapped on the lid and shook away! Perfect and no-mess.


In the end, I changed too much to say for sure if these didn't replicate Nilla Wafers because of my changes or because that's not what the recipe does. 

Cream sugar & butter 3-4 minutes until fluffy.
Sweetie told me that means it should look like mashed potatoes.
Add the egg & vanilla. I'll use more vanilla next time.

Add the flour mixture and mix till smooth.
The beater licking was SO GOOD!

Supposed to be teaspoon sized balls.
I used a #70 scoop  which is closer to a Tablespoon.

Smash them flat. The dough was sticking to my glass so I
started dipping it in sugar.
In the end, they didn't taste like the Nilla Wafers in my memory. They weren't immensely vanilla-y, which is something I definitely remember from the store-bought version.  They weren't crispy, but that might be due to the larger sizes I made. 

However, they were so delicious and so easy that they are definitely still on the list of cookies to make when I'm having that craving. I will be trying another batch later this week with some changes. I will add more vanilla and make the balls teaspoon sized. They don't expand when cooking so you can tell exactly what size they'll be when they're on the tray.

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