Brown Edge Wafers

Name: Brown Edge Wafers
Prep time: 1 h 10 min
Cook time: 14 min
Total time: 1 h 24 min
Yield: 50-60 cookies
Ingredients: 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)

Submitted by Ouch, burned my finger!

"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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photo by Ouch, burned my finger!

Ready In:: 1hr 24mins
Ingredients:: 6
Yields:: 50-60 cookies

ingredients

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)

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.

Questions & Replies

smilowitz - You want to be sure to use potato starch, and not potato flour. Two different things.

Tink M.
Help! I've followed the directions to the letter, and my dough does not spread to the cookie shown. They just cook to small little mounds. I'm using Bob's Red Mill potato flour. Oven is checked at 375 deg. F

smilowitz

Reviews

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.

JVRB
A good cookie but not exactly the same as the Brown Edge cookie I remember.
mdinner
That’s them! No more than 6 to a pan or they’ll run into each other. Thanks for sharing this recipe with us!
Jack J.
Made this recipe today and my childhood favorite cookie was reborn! They were easy. This recipe is a keeper for sure!!

Cathy H.
These cookies are very authentic to my favorite childhood indulgence! Recipe is spot on, I enjoyed using the potato starch for the first time. It certainly adds the required light and crispy texture. So happy to have these back in my life! My children adored them as well.

Brutusdoc

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Tweaks

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 ??????

Glenn S. L.