Prep 1 hr 10 mins
Cook 14 mins
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.
- 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)
- 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.
I made these and OMG...I couldn't believe how deelish and authentic to the brown edge wafers I used to love while growing up and right through to adulthood. I used 1 tsp vanilla extract and 1/2 tsp lemon extract. They were sensational! The first bite brought me right back to the days I'd sit at the kitchen table with my Dad, and we'd go to town until the box was, well, gone! The flavor, the texture, even the scent was right on target. I am making some to bring to New England this weekend. They are a hit with everyone who tries them, but especially those who remember the originals. Thanks for one great recipe! BTW...Bob's Red Mill has potato starch. It's a must for this recipe.