Thin Crispy Peanut Wafers

"Peanut brittle move over! You have competition! This is an amazing, crispy, chewy, sweet cookie cracker wafer. You must try it! It is really a nice treat! 8)"
 
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Ready In:
23mins
Ingredients:
8
Yields:
30 wafers
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ingredients

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directions

  • Adjust oven rack to center of oven (these will bake 1 sheet at a time).
  • Preheat oven to 400°.
  • If you have cookie sheets with only one raised rim (best for recipe) or use any cookie sheet turned upside down.
  • Line sheets with foil, shiny side up. (Don't use heavyweight, or cookies won't bake well) set aside.
  • Pour 1 cup of peanuts in bowl of a food processor fitted with a metal chopping blade.
  • Add a few tablespoons of the sugar and briefly pulse machine 10 times to chop nuts into coarse pieces.
  • Some will be powdery, some coarse, and some whole, it is okay, set aside.
  • Melt butter in a small pan over moderate heat; set aside for now.
  • Combine sifted flour and baking soda; set aside.
  • Place egg, milk, melted butter, and remaining sugar in small bowl of an electric mixer.
  • Beat until mixed; add sifted dry ingredients and the peanuts. Beat again until mixed.
  • Transfer to shallow bowl for ease in handling. Spray a foil-lined sheet with Pam.
  • Place dough by slightly rounded tablespoonfuls (not heaping) on sheet, placing the mounds 3 inches apart. Try to keep shapes neat.
  • Top each with a few of the peanuts (if you like or with as many as you can fit on the top each cookie).
  • Bake 1 sheet at a time. After 5 minutes, reverse sheet front to back.
  • Cookies will rise, spread out, then flatten into very thin wafers with bumpy tops.
  • They will spread out to 3 1/2 to- 4 1/2-inches in diameter.
  • Cookies should bake until golden brown, then remove from oven.
  • If cookies have run into each other, cut apart immediately while very hot.
  • Cool on sheet for 1 or 2 minutes, then slide foil off sheet.
  • Let cookies stand until firm enough to be removed.
  • Will be easy to peel the foil away from backs.

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Reviews

  1. These are from Maida Heatter's Brand-New Book of Great Cookies: Skinny Peanut Wafers.
     
  2. very tasty recipe and easy too, since i used already chopped peanuts. i reduced the sugar to 1/2 cup (just personal pref). you have to leave lots of room for spreading and these babies do spread and rise. the results are pretty cakey though, like a cookie instead of crispy wafers i thought they'd turn out. anyhow, it's a fabulous recipe. thanks!
     
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Tweaks

  1. very tasty recipe and easy too, since i used already chopped peanuts. i reduced the sugar to 1/2 cup (just personal pref). you have to leave lots of room for spreading and these babies do spread and rise. the results are pretty cakey though, like a cookie instead of crispy wafers i thought they'd turn out. anyhow, it's a fabulous recipe. thanks!
     

RECIPE SUBMITTED BY

Hey there!~ My name is Crystal. I am 19,and living in Florida. I really love to cook,& bake all the time for my family.I just get so much enjoyment out of it! There is just something about the great aroma throughout the house when you bake something,creating special memories in the kitchen! A little more about me: I am a strict vegetarian,(almost vegan!,heh)but of course my whole family is not,so I cook just about anything! Other than cooking-I like to read,surf the net and create art. My favorite websites are: www.ebay.com & www.witchvox.com (I'm wiccan) Of course,the Zaar has become my favorite website! I love how friendly the people are and how interactive this place is!
 
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