Nabisco Brown Edge Wafers Recipes

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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 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

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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2006-10-04 Anna, There is also a recipe for brown edge wafers that I found that doesnt require the potato starch flour and here it is and it even has the …
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Reviews 63
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  • Mix together flour and potato starch flour; add to butter mixture and stir until combined. Chill dough for about an hour.
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