Washington, DC Fall is really winning me over. Boston Fall is decidedly the prettiest thing in the world, but that unbelievably perfect day where the leaves are changing and the sky is blue and the air is crisp and the brownstones look particularly lovely happens like two times total in Boston Fall. DC Fall has been that perfect temperature for two weeks now, and it’s not getting old.
This weekend, we biked all around and just enjoyed being outside. And tomorrow we’ll head out to Shenandoah National Park to do some hiking and backpacking. I don’t know that I could have picked a better week for a vacation down here.
Because we were all over enjoying the outdoors this weekend, I wanted to make something on the quicker side. I decided on BraveTart’s Nilla Wafers mostly because I only needed to buy some heavy cream and had everything else. These are quick, easy to make (if you have a piping bag), and make a huge batch, so you’ll have nice snack cookies whenever you need a few sweet bites. They are also very true to the store bought version, which I appreciate.
Start by combining the sugar, butter, baking powder, salt and vanilla extract in a stand mixer. I had half a vanilla bean left over from another recipe, so I scraped those seeds in, too, to make it extra vanilla. Beat on medium speed for about 5 minutes, until light and fluffy.
In a small cup, whisk together the heavy cream and egg.
With the mixer running, add the cream and egg mixture in 5 additions, allowing each addition to be fully incorporated before adding more.
Then add the flour, and beat on low speed until creamy.
Scrape the dough into a piping bag fitted with a plain 1/2 inch tip. Pipe the batter into 1 inch discs on a baking sheet lined with parchment paper. This recipe makes a LOT of cookies, but fortunately a lot of cookies fit on a sheet – I did 9 rows of 6.
Aren’t they so cute??
This was the step where I was so happy I made them. They’re adorable.
Bake at 350°F for 15 to 20 minutes, until golden brown around the edges.
Let them cool on the baking sheet, then transfer to airtight containers. They’ll keep for 2 months, so no need to eat 100 in one sitting. Though they are small, so I won’t judge…
- 3/4 cup (5.25 ounces) sugar
- 1/2 cup butter, room temperature
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 1 egg, room temperature
- 1/4 cup heavy cream, room temperature
- 1 3/4 cups (8 ounces) flour
- In a stand mixer fitted with the paddle attachment, beat sugar, butter, baking powder, salt and vanilla extract on medium speed until light and fluffy, about 5 minutes.
- In a small bowl, whisk together egg and heavy cream.
- With mixer running, add cream mixture in 5 additions, fully beating in after each addition.
- Add flour and beat on low speed until creamy.
- Scoop dough into a piping bag fitted with a plain 1/2-inch tip. Pipe batter into 1-inch discs on a baking sheet lined with parchment paper.
- Bake for 15 to 20 minutes until golden. Cool completely on baking sheet.