Vanilla Wafers

• Makes 100 wafers
• Recommended as a substitute for Nabisco Nilla Wafers in Magnolia’s Banana Pudding.
• Adapted from Gemma’s Bigger Bolder Baking

Ingredients

• 1 stick unsalted butter, softened
• 1⅔ cups powdered sugar
• 3 large egg whites, room temperature
• 1 large egg, room temperature
• 1⅓ cups all-purpose flour
• 2 tsp vanilla extract
• ¼ tsp salt

Directions

1. Preheat oven to 350° F. Convection baking is recommended.
2. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy and there are no lumps.
3. Slowly add in the egg whites and mix until smooth. Add the remaining whole egg and mix until fully incorporated. Don’t worry if the mix curdles, just give it a good whisk to bring it back together.
4. Once combined, add the flour, vanilla and salt and mix until it just comes together. Do not over mix.
5. The batter will be somewhat soft. Place batter in a piping bag fitted with a medium pastry tip. Pipe it in even mounds onto parchment-lined cookie sheets (roughly 2 teaspoons). Keep cookies about 1 1/2" apart as the batter will spread when baked.
6. Place in oven and bake for 18-20 minutes or until golden.
7. Once cooled, store in an airtight container for up to 7 days.