Nabisco Nilla Wafers copycat recipe by Todd Wilbur
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Nabisco Nilla Wafers

Score: 5.00. Votes: 1
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No one knows the exact origin of the vanilla wafer but it's guessed that the recipe was developed in the South. The wafers were being created from scratch at home long before Nabisco introduced the lightweight, poker chip-like packaged cookies in 1945. Back then they were called Vanilla Wafers. But in the 60's Nabisco slapped the trade name Nilla Wafers on the box. Today the real things come about 100 to a box and really fly when whipped into the air with a little flick of the wrist. Here now, you can relive the days of old with a homemade version fresh out of the oven. This clone Nabisco Nilla Wafers recipe makes about half a box's worth, and they fly just as far.

Source: Even More Top Secret Recipes by Todd Wilbur.

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  • 1/2 cup powdered sugar
  • 1/3 cup granulated sugar
  • 1/3 cup shortening
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 1/2 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1 tablespoon water
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    • Instructions

      1. Preheat oven to 325 degrees F.

      2. Cream together sugars, shortening, egg, vanilla, and salt in a large bowl.

      3. Add the flour and baking powder. Add 1 tablespoon of water and continue mixing until the dough forms a ball.

      4. Roll the dough into 3/4-inch balls and flatten slightly onto a lightly greased cookie sheet. Bake for 8 minutes or until cookies are light brown.

      Makes 50 to 60 cookies.

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Score: 5.00. Votes: 1
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David Labens
Jul 29, 2018, 15:37

As much as I hate reviewers who changed the recipe, I had to do it out of necessity. I was really excited about trying this recipe, that I used what I had instead of waiting to restock my pantry. I used my last ½ cup of cake flour & substituted in 1 cup of a.p. flour for the rest. I used clarified butter in place of shortening. I also used a full tablespoon of vanilla extract. I laid parchment over the balls & flattened them with the rounded bottom of a drinking glass, then peeled off the parchment, then cooked them for 25 minutes. The resulting cookie was perfectly crispy & delicious. I would have to do a side-by-side comparison of the cookie I made and the commercially produced one - as they ARE a little bit different - but I think yours has better flavor and homemade is ALWAYS better than commercially purchased. THANK YOU FOR THE RECIPE!!!

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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