Brown Edge Wafers

Brown Edge Wafers created by Ouch2070

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.

Ready In:
1hr 24mins
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Ouch2070
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@Ouch2070
Contributor
"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."
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  1. JVRB8749
    Okay. I haven't baked this yet and will update when I do. But from the get-go, I am concerned. There is misinformation in this recipe. Potato flour IS NOT the same thing as potato starch. Potato flour is made by cooking, dehydrating, and then grinding whole potatoes. Potato starch is made by extracting and processing only the starchy component of potatoes. Unless you are using organic, both can be quite high in toxic fungicides and other chemicals. Even if using organic, potato flour can be used in gravies that are to be simmered, potato starch loses it's ability to thicken liquids if you boil it. There are a lot of small but significant differences in the way the two potato products behave under certain conditions. Most important, though is that the statement in this recipe "...potato flour (Also called potato starch..." is NOT correct.
    Reply
  2. Glenn S. L.
    I was & still am .....When Nabisco stopped making those incredible Brown -Edged Wafers......My absolute favorite cookie on the planet I so wish they bring them back.......Missing an old friend ??????
    Reply
  3. mdinner
    A good cookie but not exactly the same as the Brown Edge cookie I remember.
    • Review photo by mdinner
    Reply
  4. Tink M.
    smilowitz - You want to be sure to use potato starch, and not potato flour. Two different things.
    Replies 1
  5. Jack J.
    That’s them! No more than 6 to a pan or they’ll run into each other. Thanks for sharing this recipe with us!
    • Review photo by Jack J.
    Reply
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