Posted by Bethea
So it is obviously no secret at this point that I love Alton Brown and I enjoy using his recipes when I’m cooking. I had watched the episode he did on Banana Pudding and decided that I wanted to try and make it. So the banana pudding will come in two installments- first, this post, on how to make vanilla wafers. Tomorrow will be the pudding and putting it all together. Just so you know, pure vanilla is going to taste a lot better here than imitation vanilla extract. It is more expensive, but it is also worth it. This is the original recipe– I didn’t deviate much. I didn’t have vanilla sugar- and was too lazy to make any. Also, I didn’t want very crispy wafers. I like softer cookies because I’m weird and love how soggy they get in banana pudding. But to each his (or her) own!
- 1 cup all purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 stick butter at room temperature
- 1/2 cup sugar
- 1 large egg
- 4 1/2 teaspoons vanilla extract
- 1 tablespoon milk
- Preheat oven to 350º
- Combine flour/baking powder/salt in a bowl and set aside.
- Cream butter and sugar together. Then add the egg, vanilla, and milk- mix again.
- Add flour to the mixture slowly on a low speed- just until combined.
- Refrigerate the mixture for at least 10 minutes. I gave it about half an hour.
- Line baking sheets with parchment paper.
- Scoop the batter into small balls and drop onto the baking sheets. Gently press each ball with your hand.
- Bake until golden brown- 15-20 minutes for crispy wafers. About 12 minutes for soft cookies- which I prefer. Keep in mind this will make at least 4 dozen wafers.
- Cool and eat- or store to use in a banana pudding.