I can't take the pressure of loading them into my cart and promising myself I won't eat the whole box in one sitting. But, by the time I've gotten to my car I've opened the box. By the time I get the groceries in the house it's halfway gone. As the last of the groceries are put away there are only a few cookies left. It's a pet peeve of mine to leave just a couple pieces of something in a box just so you can say you weren't the one who finished it. (DO YOU HEAR ME M1???) So I feel compelled to finish the few stragglers. And once again I've eaten the whole box. So I've stopped buying them.
But lately I've been craving them. I can't break my promise and go buy them so I decided to try my hand at making them. I scoured the internet and found quite a few recipes, but when I made them they were really just butter cookies. They were lacking the crunchy snap that 'Nilla Wafers have. They were also missing the way they seem to almost dissolve in your mouth and the golden color that I associate with 'Nilla Wafers.
Until I found this recipe. From the pictures it seemed to be exactly what I was looking for. So I made a batch. They were super simple and quick to make. And WOW, were they good. So, what did I do? I ate the entire batch!
Try these cookies out and fall in love with them like I did. They don't taste exactly like the Nabisco ones, they're so much better! You'll hate me but your kids will thank you! You can use them in puddings, or fill them and sandwich them together, or just eat them right off the pan!
yield: approx 10 dozen
- 8 oz (224 g) Butter, softened
- 1/2 t (3 g) Salt
- 2 C (420 g) Sugar
- 2 Egg Whites
- 1 T (16 g) Vanilla Extract
- 2 T (32 g) Milk
- 2 2/3 C (320 g) All-Purpose Flour
- 1 1/2 t (6 g) Baking Powder
- with an electric mixer, cream butter, salt, sugar
- beat in egg whites until well incorporated
- beat in extract and milk until well incorporated
- whisk together flour and baking powder and add to butter mixture; mix just to incorporate
- fit a piping bag with a large, plain pastry tip; pipe batter into nickel-sized mounds, about 1 inch apart
- bake at 350 F for about 20 minutes, until cookies are lightly browned, rotating trays after the first 10 minutes for even coloring, cool completely before storing; cookies will keep in an airtight container for at least a week