Total Time
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.

Ingredients Nutrition


  1. Preheat oven to 325 degrees.
  2. Cream together sugars, shortening, egg, vanilla, and salt in a large bowl. Sift in the flour and baking powder.
  3. Add the 1 tablespoons water and mix until the dough forms a ball.
  4. 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.
  5. Cool on a wire rack.


Most Helpful

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.

YnkyGrlDwndr May 02, 2011

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.

Buddy P November 23, 2009

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! :-)

DeborahSu January 24, 2009

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