Vanilla Chocolate Wafers Recipes

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VANILLA WAFERS II



Vanilla Wafers II image

I got this recipe years ago.

Provided by Sandy G.

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Yield 24

Number Of Ingredients 7

1 cup butter
1 ½ cups white sugar
3 eggs
3 cups sifted all-purpose flour
3 teaspoons baking powder
1 tablespoon milk
2 teaspoons vanilla extract

Steps:

  • Cream the butter and sugar together until light and fluffy. Blend in eggs and beat well. Sift together flour and baking powder; add to creamed mixture. Add milk and vanilla; mix well.
  • Cover and chill for 1 to 2 hours.
  • Roll very thin. Cut with cookie cutter dipped in flour. Place on greased cookie sheet. Bake at 400 degrees F (200 degrees C) for 6 to 8 minutes.

Nutrition Facts : Calories 183.7 calories, Carbohydrate 24.7 g, Cholesterol 43.6 mg, Fat 8.5 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 5.1 g, Sodium 124.8 mg, Sugar 12.7 g

CHOCOLATE CARAMEL WAFERS



Chocolate Caramel Wafers image

To keep my holiday cooking quick, I've come to rely on fast recipes like this one. The crunchy-chewy tidbits are our youngster's favorite.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 7 dozen.

Number Of Ingredients 5

1 package (14 ounces) caramels
1/4 cup evaporated milk
1 package (12 ounces) vanilla wafers
8 plain milk chocolate candy bars (1.55 ounces each), broken into squares
Chopped pecans, optional

Steps:

  • Place caramels and milk in a microwave-safe bowl; microwave, uncovered, on high for 2 minutes or until melted. Stir until smooth. Spread over vanilla wafers; place on ungreased baking sheets. , Top each with a chocolate square. Place in a 225° oven for 1-2 minutes or until chocolate is melted. Spread with an icing knife. Sprinkle with pecans if desired.

Nutrition Facts : Calories 60 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 31mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

VANILLA WAFERS I



Vanilla Wafers I image

Serve these stuck in chocolate pudding ... kids love 'em!

Provided by Isaac

Categories     Desserts     Cookies     Sugar Cookies

Yield 48

Number Of Ingredients 8

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
⅓ cup shortening
1 egg
1 cup white sugar
¼ cup milk
1 tablespoon vanilla extract

Steps:

  • In large bowl, cream together the shortening, sugar, egg, milk, and vanilla. Stir until well blended. In a separate bowl, mix the flour, baking powder and salt. Add to egg mixture and mix well. Cover and chill for 4 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
  • Roll out dough on a floured surface to a 1/4 inch thickness. Cut out cookies with round cookie cutter and place 1 inch apart on cookie sheets.
  • Bake 18 to 20 minutes until lightly colored. Cool on wire racks.

Nutrition Facts : Calories 50.7 calories, Carbohydrate 8.3 g, Cholesterol 4 mg, Fat 1.6 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 0.4 g, Sodium 46.6 mg, Sugar 4.3 g

20 BEST NILLA WAFER RECIPE COLLECTION



20 Best Nilla Wafer Recipe Collection image

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 20

Homemade Nilla Wafers
Nilla Wafer Banana Pudding
Vanilla Wafer Cake
Double Chocolate Cookie Truffles
Banana Cream Pie
Funfetti Cake Batter Dip
Banana Pudding Cupcakes
Strawberry Shortcake Fudge
Nilla Wafer Caramel Candy
Tagalongs
Banana Pudding Lasagna
Lucky Charms Magic Bars
Nilla Wafer Banana Pudding Trifle
Orange Juice Balls
Strawberry Shortcake Lasagna
Vanilla Wafer Crust
Mini Cheesecake Bites
Acorn Cookies
Strawberry Shortcake in a Jar
Peanut Butter Chocolate Chip Nilla Wafer Sandwiches

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a Nilla Wafer treat in 30 minutes or less!

Nutrition Facts :

CRISP CHOCOLATE WAFERS



Crisp Chocolate Wafers image

Provided by Food Network

Categories     dessert

Time 1h35m

Number Of Ingredients 10

4 tablespoons (1/2 stick) unsalted butter, softened
1/2 cup light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large egg whites
3/4 cup Dutch process (alkalized) cocoa powder
3/4 cup all-purpose flour
1/4 teaspoon salt
More sugar for finishing the cookies
2 cookie sheets or jelly roll pans lined with parchment or foil

Steps:

  • Combine butter, sugars and vanilla in the bowl of an electric mixer and beat on medium speed until light, about 5 minutes, scraping bowl and beaters occasionally. Beat in the egg whites, one at a time, beating smooth after each addition.
  • While the mixture is beating, sift the cocoa with the flour and salt. Stop mixer, scrape down bowl and beaters and add dry ingredients. Mix on low speed until incorporated.
  • Scrape the dough out onto a piece of plastic wrap. Cover with another piece of wrap and press the dough into a rough disk. Refrigerate the dough until it is firm -- several hours or overnight.
  • About 20 minutes before you intend to bake the cookies, set a rack at the middle level of the oven and preheat to 350 degrees.
  • Divide the dough into 3 parts and roll one at a time on a lightly floured work surface into a 6-inch square. Cut the dough with a fluted or plain round cutter into nine 2-inch cookies and place them on the prepared pan. Continue with the remaining dough. After rolling all the dough, press the scraps back together and make about 9 more cookies. Pierce the cookies several times with a fork and sprinkle them lightly with granulated sugar.
  • Bake the cookies about 20 minutes, until slightly puffed and firm. Cool the cookies on the pan.
  • Serve with any creamy or plain dessert, or ice cream. They're also great by themselves. Storage suggestion: Keep the cookies between layers of waxed paper in an air-tight tin or plastic container

VANILLA CHOCOLATE WAFERS



Vanilla Chocolate Wafers image

Vanilla and chocolate are tastefully intertwined in the yin and yang-inspired design of these buttery cookies. Enjoy a bite of pure vanilla or rich chocolate, or try a combination of both.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 1/2 dozen

Number Of Ingredients 7

2 cups all-purpose flour, plus more for work surface
1/4 teaspoon salt
14 tablespoons unsalted butter, softened
1 cup confectioners' sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract
2 tablespoons unsweetened Dutch process cocoa powder

Steps:

  • Sift flour and salt into a medium bowl; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Mix in egg yolk and vanilla. Gradually add flour mixture; mix until just combined, about 1 minute.
  • Remove half of the dough; set aside. Add cocoa powder to remaining dough; mix on low speed until well combined. Turn out chocolate dough onto a lightly floured work surface. Roll into a 10-inch log, about 1 1/2 inches in diameter. Repeat with reserved vanilla dough. Wrap each log in plastic wrap, and refrigerate until slightly firm, at least 30 minutes.
  • Press handle of a long wooden spoon into side of chocolate log, making an indentation along its length. Roll handle into and then away from log, creating an apostrophe shape. Repeat with vanilla log. Fit logs together; press lightly to seal. Gently roll into a 2-inch-diameter log. Wrap in plastic wrap, and freeze until firm, about 30 minutes.
  • Preheat oven to 350 degrees. Cut log into 1/4-inch-thick rounds; space 1 inch apart on baking sheets lined with parchment paper. If dough becomes too soft to slice cleanly, return to freezer until firm.
  • Bake until firm to the touch, 10 to 12 minutes. Transfer to wire racks; let cool.

VANILLA WAFERS



Vanilla Wafers image

Provided by Alton Brown

Categories     dessert

Time 55m

Yield approximately 70 cookies

Number Of Ingredients 8

7 ounces all-purpose flour
3/4 teaspoon aluminum free baking powder
1/2 teaspoon kosher salt
4 ounces unsalted butter, room temperature
3 1/2 ounces vanilla sugar
1 large egg
4 teaspoons vanilla extract
1 tablespoon whole milk

Steps:

  • Position 1 oven rack in the top third of the oven and another in the bottom third. Heat the oven to 350 degrees F.
  • Sift together the flour, baking powder, and salt in a small bowl and set aside. Cream the butter and vanilla sugar in the bowl of a stand mixer on medium speed for 2 minutes, stopping to scrape down the sides of the bowl after 1 minute. Add the egg and incorporate on medium speed for 30 seconds. Scrape down the sides of the mixer bowl. Add the vanilla extract and milk and blend on low speed for 15 seconds. Add the flour mixture and mix on low speed just to incorporate. Chill the batter in the refrigerator for at least 10 minutes before scooping.
  • Scoop the batter in teaspoon-sized balls and arrange them on 2 parchment paper-lined half sheet pans, approximately 35 cookies per pan. Use the heel of your hand to slightly flatten each ball. Bake, 2 pans at a time, rotating the pans halfway through the baking, until golden brown, about 15 to 20 minutes. Remove the pans to a cooling rack to cool completely before removing the cookies from the pan.

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