Delicious Brown Edge Wafers Recipes

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VANILLA WAFERS



Vanilla Wafers image

Provided by Alton Brown

Categories     dessert

Time 55m

Yield approximately 70 cookies

Number Of Ingredients 8

7 ounces all-purpose flour
3/4 teaspoon aluminum free baking powder
1/2 teaspoon kosher salt
4 ounces unsalted butter, room temperature
3 1/2 ounces vanilla sugar
1 large egg
4 teaspoons vanilla extract
1 tablespoon whole milk

Steps:

  • Position 1 oven rack in the top third of the oven and another in the bottom third. Heat the oven to 350 degrees F.
  • Sift together the flour, baking powder, and salt in a small bowl and set aside. Cream the butter and vanilla sugar in the bowl of a stand mixer on medium speed for 2 minutes, stopping to scrape down the sides of the bowl after 1 minute. Add the egg and incorporate on medium speed for 30 seconds. Scrape down the sides of the mixer bowl. Add the vanilla extract and milk and blend on low speed for 15 seconds. Add the flour mixture and mix on low speed just to incorporate. Chill the batter in the refrigerator for at least 10 minutes before scooping.
  • Scoop the batter in teaspoon-sized balls and arrange them on 2 parchment paper-lined half sheet pans, approximately 35 cookies per pan. Use the heel of your hand to slightly flatten each ball. Bake, 2 pans at a time, rotating the pans halfway through the baking, until golden brown, about 15 to 20 minutes. Remove the pans to a cooling rack to cool completely before removing the cookies from the pan.

BENNE WAFERS



Benne Wafers image

Provided by Kardea Brown

Categories     dessert

Time 45m

Yield 24 wafers

Number Of Ingredients 9

1 stick (1/2 cup) unsalted butter, at room temperature
1 cup firmly packed light brown sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/8 teaspoon baking soda
1 large egg
1 cup all-purpose flour
1 cup toasted sesame seeds
Nonstick cooking spray, for your hands

Steps:

  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
  • In the bowl of a stand mixer or in a large bowl with an electric mixer, cream the butter for about 30 second, so that it is even softer. Add the sugar, vanilla, salt, baking soda and egg and beat until just combined. Add the flour and mix until smooth. Stir in the sesame seeds.
  • Drop the dough by tablespoonful onto the baking sheets, making sure to leave at least an inch between the wafers for spreading. Spray your hands or a spatula with nonstick spray and press the cookies down to keep them from doming.
  • Bake until golden brown and starting to crisp on the edges, 10 to 12 minutes. Allow the wafers to cool for 1 minute on the baking sheets, then transfer them to a wire rack to cool completely.

BROWN EDGE SNACK WAFERS



Brown Edge Snack Wafers image

I love these cookies, they have always been my favorites. I actually cried when Nabisco stopped making them. This recipe is close to the yummy original. Not as easy as opening a box, but not too difficult to make.

Provided by mandabears

Categories     < 30 Mins

Time 25m

Yield 18-24 cookies

Number Of Ingredients 7

1/2 cup butter, softened
2/3 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla
1 egg, well beaten
2 tablespoons milk
1 cup sifted flour

Steps:

  • Cream butter and sugar together until lemon colored.
  • Add remaining ingredients.
  • Beat until thoroughly blended.
  • This is a very thick batter.
  • Drop by scant teaspoons on greased cookie sheets 2 inches apart.
  • Can sprinkle with ground blanched almonds or leave plain.
  • Bake at 350 degrees for about 10-12 minutes.

Nutrition Facts : Calories 104.9, Fat 5.5, SaturatedFat 3.4, Cholesterol 24.1, Sodium 66.2, Carbohydrate 12.8, Fiber 0.2, Sugar 7.5, Protein 1.2

DELICIOUS BROWN EDGE WAFERS



Delicious Brown Edge Wafers image

Make and share this Delicious Brown Edge Wafers recipe from Food.com.

Provided by Caryn

Categories     Drop Cookies

Time 30m

Yield 60 cookies, 60 serving(s)

Number Of Ingredients 7

1 cup butter
1 cup sugar
2 eggs, well beaten
2 cups flour
1/2 teaspoon salt
1 teaspoon vanilla
pecans

Steps:

  • Preheat oven to 350 degrees F.
  • In a large bowl, cream butter and sugar.
  • Add eggs and vanilla.
  • Add flour and salt; mix well.
  • Drop dough (the size of a marble) on greased cookie sheets leaving quite a large space between each.
  • Press a pecan in the center of each.
  • Bake 14 to 15 minutes.

Nutrition Facts : Calories 57.8, Fat 3.3, SaturatedFat 2, Cholesterol 14.3, Sodium 48.9, Carbohydrate 6.5, Fiber 0.1, Sugar 3.4, Protein 0.7

BROWN EDGE WAFERS



Brown Edge Wafers image

As I child, I was a big fan of Nabisco Brown Edge Wafers. Their simplicity and subtle buttery flavor seemed very "adult" to me. But in 1996, Nabisco stopped making them. Now I have to really be an adult and make my own. Fortunately, these elegant cookies are simple to create.

Provided by Ouch2070

Categories     Dessert

Time 1h24m

Yield 50-60 cookies

Number Of Ingredients 6

1 cup salted butter
1 cup sugar
1 egg
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup potato flour (Also called potato starch. You can find this in health food stores, or in the Kosher foods section o)

Steps:

  • 1.) Cream butter and sugar together.
  • 2.) Mix in the egg and vanilla extract.
  • 3.) Sift together the flour and potato starch. Add to the butter mixture and stir until well mixed.
  • 4.) Refrigerate dough for an hour.
  • 5.) Roll into balls about 3/4" in diameter and place at least 2" apart on an ungreased baking sheet. Flatten balls slightly with your fingers. NOTE: You can either bake on parchment or directly on the pan. If you bake on parchment, the brown edges will be thinner.
  • Bake at 375 for 14 minutes. Check after 10 minutes. Cookies will spread a lot. Let the edges get nice and brown, but don't let them burn.

BROWN-EDGE COOKIES



Brown-Edge Cookies image

These one-bowl cookies, sometimes known as crispies, are buttery like the Danish cookies in blue tins, tender in the middle like snickerdoodles and snappy like Scottish shortbread. But there's nothing else quite like them, and they go with everything. No one knows the exact provenance of the recipe, but Nabisco sold a similar cookie called brown-edge wafers until they discontinued production in 1996. This all-butter version is adapted from Millie Shea of Traverse City, Mich., who learned it from her mother in the 1930s. For best results, be sure to cream the butter and sugar until fluffy, and don't overbake.

Provided by Margaux Laskey

Categories     snack, cookies and bars, dessert

Time 1h15m

Yield About 4 dozen

Number Of Ingredients 6

1 pound/453 grams unsalted butter, at room temperature
1 pound/453 grams granulated sugar (2 1/4 cups)
1 large egg, at room temperature
1 teaspoon pure vanilla extract
3 cups/384 grams all-purpose flour
1 teaspoon fine salt

Steps:

  • Arrange two racks around the middle of the oven and heat oven to 375 degrees. Using a stand mixer with the paddle attachment or an electric hand mixer, cream butter and sugar on medium-high until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl. Add egg and vanilla. Beat on medium until incorporated, about 1 minute.
  • Add 1 cup flour and the salt and beat on low to just combine. Scrape down the sides of the bowl. Add the remaining 2 cups flour and beat on low until incorporated. Scrape down the bowl, then beat on medium for 30 seconds just until no flour streaks remain.
  • Drop heaping tablespoons of dough onto 2 parchment-lined baking sheets, spacing them 3 inches apart as the cookies spread quite a bit while baking.
  • Bake 2 sheets at a time, rotating the pans halfway through, until the edges are lightly browned and the centers are slightly puffed, 10 to 12 minutes. Repeat with the rest of the dough.
  • Cool on the pans on wire racks for 10 minutes, then transfer cookies to the rack to cool completely. Store in an airtight container at room temperature for 5 days, or in the freezer for up to 6 months.

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