Prep 10 mins
Cook 15 mins
Being out of vanilla wafers when you're trying to make banana puddin' is just plain ole bad luck. I found a recipe here for the cookies, but many of the reviewers said they stayed soft. So, in search of the recipe that would yield my crunchy little gems, I found this. It worked for me, so I hope it works for you.
- 1⁄2 cup powdered sugar
- 1⁄3 cup sugar
- 1⁄3 cup shortening
- 1 egg
- 1 teaspoon vanilla
- 1⁄8 teaspoon salt
- 1 1⁄2 cups cake flour
- 1 1⁄2 teaspoons baking powder
- 1 tablespoon water
- Preheat oven to 325 degrees.
- Cream together sugars, shortening, egg, vanilla, and salt in a large bowl. Sift in the flour and baking powder.
- Add the 1 tablespoons water and mix until the dough forms a ball.
- Roll the dough into 1/2 inch balls and flatten slightly onto a lightly greased cookie sheet. Bake for 15-18 minutes or until cookies are light brown.
- Cool on a wire rack.
I made these to make Recipe#263597. I used my stand mixer with the cake paddle after creaming together with the whisk. I didn't use any water as the dough came together beautifully without it. This also proved to be NON-Sticky dough that was easy to work with, and I chilled it for about 30 mins. I used plain flour not cake flour. I doubled the recipe. Thanks for sharing so I could make the Banana Pudding.
Very good. I powdered my hands with cake flour and this made handling the dough much easier. I would suggest rolling the dough into 1" or a little larger to make bigger wafers.
The dough IS very sticky--maybe because you mixed these by hand, and I used the mixer--and I used butter instead of shortening? I just shoved a bit off a spoon, and lightly patted the tops to flatten them a little. Next time, I'll double the vanilla. They are nice, crunchy cookies, perfect for banana pudding! :-)