Old Fashioned Vanilla Wafers

Old Fashioned Vanilla Wafers

  • Prep Time: 15 mins
  • Total Time: 22 mins
  • Yield: 4dozen

    • About This Recipe

    “These are just like the cookies we used to get in kindergarten with a glass of cold milk. Adapted from My Most Favorite Dessert Company.”

    Ingredients

  • 1/4 lbunsalted margarine, at room temperature
  • 1/2 cupsugar
  • 1largeegg
  • 1teaspoonvanilla extract
  • 1teaspoongrated orange zest
  • 1/4 teaspoongrated lemon, zest of
  • 3/4 cupsifted cake flour

    • Directions

  • Preheat the oven to 375 degrees F.
  • Line 2 large baking sheets with parchment paper.
  • Cream the margarine together with the sugar on low speed until fluffy.
  • Beat in the egg and vanilla until incorporated.
  • Stir in the zests.
  • Still on low speed, beat in the flour until fully blended.
  • By teaspoonfuls, drop the batter onto the baking sheets, leaving a good two inches between each cookie.
  • Bake for about 7 minutes, or until the wafers are lightly browned along the edges.
  • Transfer to a cooling rack where they will crisp as they cool.
  • Store carefully in layers in an airtight container.

    • Reviews

  • “True to form. A really good vanilla wafer.Again I used a “milk free” butter substitute for my son, and they came out fine.I used lemon extract instead of vanilla (I ran out).I also used a silpat to bake them on with no problem, but don’t walk away they go from pale to overdone very fast.”

  • “These are excellent in banana pudding!”

  • “Lovely!! Turned out great! I used the cookies for a chocolate truffle recipe but not before munching on one! You can be sure this will be made very often in my house in the future! I didn’t use the zests as the cookies were to be part of another recipe and the citrus flavour might overwhelm it.”

  • “These were very tasty. I didn’t follow the tsp guideline and should have, less even. I got big cookies! I skipped the zest and added more vanilla and they were still good. I used Smartbalance blend instead of all butter with good results. Mine, however turned out much flatter than those in the picture by Marsha D., but flat is what they should be. I also followed the substitution for cake flour found elsewhere on this site. Thanks for posting this. I will make it again!”

  • “These cookies have a great flavor and love that they are dropped and not formed into balls.I used them to make Banana Pudding.No one knew that the wafers were made from scratch.Thanks Mirj!”

  • “These were fabulous, I thought. They do have a orange flavor taste more than vanilla wafers but I loved them.Mine had a crumbly texture and browned more on the bottom than the top. I did turn them over and browned just lightly the top for maybe a extra minute or two in the oven. I made them to go in Recipe #91664 which is for our Christmas party this year.Thank you very much Mirj for sharing the recipe :)”

  • “Flavor was okay, but they were flat, bubbly on top and crispy around the edges.These were more like a mediocre cookie.Sorry, Mirj, but they just didn’t do it for me.”

  • “I also found that these stayed soft, and they spread quite a bit in the oven. I was a bit disappointed, because I wanted to use them in place of the boxed kind in a recipe. However, they tasted lovely, and I will make them again. I liked the citrus hint (although the zest might have kept them soft). One difference was surely that I used butter instead of margarine.”

  • “I absolutely loved these.I added 1/2 t more vanilla to the recipe, but didn’t change anything else.For some reason, my cookies didn’t crisp, but stayed soft….they were still delicious, though, and I prefer soft cookies anyway.”

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