Vanilla Wafers

While vanilla wafers are nice on their own, I wasn't really motivated to make a recipe for them. Until I wanted to make a good banana pudding. Other gluten-free vanilla cookie recipes I tried really didn't have the right texture. Almond flour ones were just too gritty and didn't integrate well. Others were too hard. So, I finally snapped and just got out my mom's old cookie recipe book and made my own recipe. And it worked! On the first try! I was not expecting that, but it was wonderful.

Ingredients, behaving and staying in their bowls.

The first steps are simple. You put ingredients in their assigned bowls.

Then you cream the butter and sugar. And add an egg after that. But not it's shell.

My very excited sister. But not about the cookies, she just knows theyll be made into banana pudding.

In the recipe I wrote adding milk and vanilla separately and you can totally do that. Or you can forget which recipe you're working on and pour the vanilla on top of the milk so it gets added at the same time. The cookies turn out exactly the same. This was a totally deliberate experiment done for the benefit of anyone reading this. I want that to be known throughout the land.

So once you have the milk measured, you alternate adding the dry ingredients you measured way back in the beginning with the milk (and maybe vanilla). When you're finished, the batter will be super creamy and shiny, like good mashed potatoes.

If you are only know adding in the vanilla, that's totally fine too. But you are not misreading the recipe. It really does say 12.6g (1 Tbsp.). I am aware that's a lot of vanilla, but these are VANILLA wafers. They are supposed to have a strong vanilla flavor.

Now you get to go do something else for a long time. Because these have to chill for 4 hours in the refrigerator. That time is absolutely necessary for them to get the right texture.