Confession time. Vanilla wafers are my favorite boxed cookie. I just love them. I usually eat them plain, but when I’m really feeling fancy, I like to spread Nutella between two of them and make little sandwiches. Sigh.
It only made sense to me to try a from-scratch version, considering I’m kind of on a make-store-bought-things-at-home spree right now. (Do I need to remind you about the English Muffins? They’re a hot commodity around here these days.) These cookies taste SO much like the “real” thing except with REAL ingredients, and no chemicals or High Fructose Corn Syrup. They have a little bit more of a rustic, homemade appearance than the ones from the box, but that’s okay with me.
This is the first time that I’ve used Nielsen Massey’s Madagascar Bourbon Pure Vanilla Bean Paste after reading about it online. I ordered mine from Amazon, but I’m sure it’s available other places. I haven’t come across it in stores around here.
So far, I LOVE it. If you do the math, it’s actually much more affordable than buying whole vanilla beans all the time. 1 tablespoon = 1 whole vanilla bean. The texture is thick and syrupy, which is a nice way to add a punch of vanilla flavor without thinning out your recipe too much, plus because it is made with real vanilla beans, it adds that characteristic vanilla bean “speckled” look that let’s you know you’re in for something great.
For this recipe, I used both Vanilla Bean Paste, and pure Vanilla extract. These Homemade Vanilla Wafers are definitely not lacking in their vanilla flavor. If you don’t have Vanilla Bean paste, you can use 1/2 of a vanilla bean instead.
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