We have become a household of the “eat it while you can because it won’t be around long, hurry they’re almost gone already” sort. That’s definitely how it was the day I first made homemade vanilla wafers. Now I double the recipe when I make these.
Homemade Whole Wheat Vanilla Wafers
- ½ cup butter, softened
- ½ cup sucanat or brown sugar
- 1 egg
- 1 teaspoon vanilla extract (this is a great recipe to use with your homemade vanilla extract!!)
- 1 cup whole wheat flour (I use freshly ground whole wheat flour made from hard white wheat)
- ¼ teaspoon sea salt
- ½ teaspoon baking powder
- Cream butter and sucanat together. Beat in egg and vanilla extract. Stir in flour, salt and baking powder.
- Line a baking sheet with parchment paper. Scrape the dough into a pastry bag with a large, plain piping tip.
- Pipe nickel sized amounts of dough onto the parchment paper. (If you don't have the tools you need to "pipe" these onto your cookie sheet...I think just plopping tiny plops down with a spoon will work okay too.)
- If, after you are done piping dough, you have a big pan full of ugly, weird shaped blobs, you have done very, very well.
- Bake at 325° for five to fifteen minutes. (This is a broad range of time, but each oven is different. Check them after five minutes to see how they're doing!)
- Turn off the oven and let the cookies sit inside for a half hour or so to crisp up.
See? The ugly blobs spread out while they bake and make nice circle shaped Vanilla Wafers that your children will devour before their daddy comes home.
And two days later when their daddy hears about the homemade vanilla wafers he will say to you, “What? Vanilla wafers? You made vanilla wafers? I never saw any vanilla wafers.”
Or something like that.
I have got to remember to set some of these aside next time.