Vanilla Wafers

Homemade vanilla wafers are one of those recipes that ruins boxed Nilla Wafers forever. Two teaspoons of pure vanilla (twice what most cookie recipes call for) gives these the warm, almost custardy flavor that makes vanilla cookies actually taste like vanilla, not just sweet.

The combination of butter and shortening is doing what neither could alone. Butter brings flavor and that crackly browned edge. Shortening keeps the cookies from spreading flat and gives them their characteristic tender bite. All-butter versions go too crisp, all-shortening versions taste plasticky.

Flattening each cookie before baking is the move that makes them “wafers” instead of “cookies." Use the bottom of a glass dipped in sugar or just press with damp fingers to about ¼ inch thick. Skip this and you get round drop cookies, not wafers.

Remove from the sheet while still hot. The directions are right about this. Cool wafers stick to the sheet and tear when you try to lift them. Hot wafers slide off cleanly.

Pro Tips

• Use real vanilla extract, not imitation. The double quantity makes the difference obvious.
• Bake just until the edges are light brown, not the centers. The cookies firm up as they cool, and overbaking leaves them hard.
• These cookies are essential for banana pudding. One batch makes enough for a layered dessert with banana slices and vanilla custard.
• Store airtight at room temperature for up to a week. Freeze for up to 3 months.

Variations

• Sandwich two wafers with buttercream, jam, or peanut butter for an upgrade.
• Add 1 teaspoon of almond extract along with the vanilla for a more complex flavor.
• Drizzle cooled wafers with melted chocolate for a fancier presentation.