A not too sweet cake type cookie...perfect for an afternoon tea.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet.

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  • In a medium bowl, cream together the butter, shortening, and sugar. Gradually add eggs and vanilla while mixing. Stir in the flour and salt. Drop cookie dough by tablespoonfuls onto the prepared cookie sheet. Flatten with the bottom of a glass. Bake in the preheated oven for 10 minutes, until edges are delicately browned. Remove from cookie sheet immediately.

Nutrition Facts

147.3 calories; 1.9 g protein; 15.5 g carbohydrates; 25.7 mg cholesterol; 130.3 mg sodium. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/09/2005
Made a half recipe to use in the Homemade Banana Pudding Pie recipe. Do not look like the boxed ones but still good! Read More
(5)

Most helpful critical review

Rating: 2 stars
02/03/2007
This recipe makes an edible cookie. However I agree with previous review: not wafer crispy and could be sweeter. Also used it in banana pudding: they remained firm/didn't soak in the pudding. With a bit of tweaking this could be a good recipe. Read More
(5)
7 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
06/09/2005
Made a half recipe to use in the Homemade Banana Pudding Pie recipe. Do not look like the boxed ones but still good! Read More
(5)
Rating: 3 stars
12/08/2005
I would like this cookie a bit crispier and more vanilla flavored nanee Read More
(5)
Rating: 2 stars
02/03/2007
This recipe makes an edible cookie. However I agree with previous review: not wafer crispy and could be sweeter. Also used it in banana pudding: they remained firm/didn't soak in the pudding. With a bit of tweaking this could be a good recipe. Read More
(5)
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Rating: 2 stars
12/10/2005
Plain tasting really dry. Need a drink after each bite. Nothing like boxed vanilla wafers. Fragile cookies easily fall apart. Won't make again. Read More
(3)
Rating: 4 stars
01/31/2011
1st use a smaller portion than the tablespoon, you'll get more cookies. I added more vanilla and still need to add more. Not real sweet or crispy, but they remind me of the old fashioned tea-cakes. I took some to bible study and to work and got good reviews from all. I have sent the link to this recipe with others who like just a little cookie with their coffee (me) or tea. Could be a little sweeter though. This recipe was quicker than the one I saw that you had to roll and refrigerate. I might try that one later. Read More
(2)
Rating: 4 stars
01/25/2018
My grandkids liked these cookies. I had to refrigerate these for about 2 hours because the cookies were sticky. I used a teaspoon to make small cookies and I used the palm of my hand to press down the cookies. Read More
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