Subscribe to Cookie Madness by Email

Brown Edge Wafers

by on October 4, 2006 · 60 comments

When I think of butter cookies, I think of the fancy shaped “Danish” kind which come in a blue tin and which you find at places like Walgreens and (oh, of course) CompUSA. So when I saw the recipe on the side of the potato starch box for Swedish Butter Cookies, I was expecting something similar – something along the lines of shortbread cookies. Surprise. The resulting cookies were almost identical to Nabisco’s old Brown Edge Wafers which were discontinued over 10 years ago. If anything, these were better. The potato starch is key, of course. The recipe is on the back of the box, but here’s my adaptation below for you to consider. Of course you might as well follow the recipe on the box, because you’ll have to buy the potato starch flour anyway. Don’t worry about finding other uses for it, because there are many.

Brown Edge Wafers



Brown Edge Wafers
Prep time
Cook time
Total time
Brown Edge Wafers (aka Swedish Butter Cookies) made with a secret ingredient -- potato flour.
Recipe type: Dessert
Cuisine: American
Serves: 60
  • 1 cup butter (regular, not unsalted), softened
  • 1 cup sugar
  • 1 egg
  • 1 1/2 teaspoon vanilla
  • 1 cup potato starch flour
  • 1 cup all-purpose flour
  1. Cream together butter and sugar. Beat in egg and vanilla. Sift together flour and potato starch flour; add to butter mixture and stir until combined. Chill dough for about an hour. Roll into small balls and place on ungreased or parchment lined cookie sheets. Press gently with palm of hand to flatten slightly. Bake at 375 degrees F for 10 minutes or until edges are brown.
Makes about 60
(I only ended up with about 50)

Note: This recipe is one where you can let your premium vanilla extract (Penzey's, Nielsen Massey) shine. I think they'd be incredible with vanilla bean!

Another Note: I used unsalted butter and a generous pinch of salt. The recipe on the box just says "butter", so I'm assuming they used salted. Whatever you do, don't leave out the salt if you use unsalted butter or else the cookies will taste flat.

Related posts:

Published on October 4, 2006

{ 60 comments… read them below or add one }

Mary King May 31, 2011 at 9:33 pm

I am so excited to try this recipe! I was talking to a coworker today about how Nabisco had taken my family’s favorite cookie off the market. I can’t wait to make them! Where can I find the potato flour?

Anna June 1, 2011 at 6:55 am

Mary, in the past I’ve found it in the Kosher foods aisle of my grocery store. If you can’t find it anywhere, you could try using cornstarch. Nina also posted an interesting recipe here in the comment section which does not call for the potato flour.

1 c. butter
1 c. sugar
2 eggs
1 1/2 c. flour
1 tsp. salt
1 tsp. vanilla
Cream together the butter and the sugar. Add the eggs and mix thoroughly. Combine flour and salt, add to mixture. Blend in vanilla. Chill for 20 minutes. Drop by teaspoonfuls onto ungreased cookie sheets and bake at 400 degrees for 8 minutes. Allow to cool on pan before removing.

Mary King June 4, 2011 at 8:47 pm

I found the potato starch. You can get it at Kroger. It will be in their Nature’s market section of the store. If they don’t have it in stock, they can order it. It is called Bob’s Red Mill Potato Starch. The UPC is 0 3997800525 0 If you don’t have a Kroger in your area, try one of their sister store. (Dillions, King Soopers, Ralph’s, Fry’s or City Market) Harriss Teeter might even carry it. I can’t wait to try this recipe! This was my Dad’s favorite cookie as I was growing up. I just found out it is also my favorite brother’s cookie. I can’t wait to make them for him!

Mary King June 4, 2011 at 8:48 pm

Thanks Anna! I will also try this cookie recipe .

Laura O August 22, 2011 at 5:50 pm

my whole family used to love these. amazing so many people love these simple cookies but they were discontinued. will try the recipes . my grandsons are missing out on a great cookie.

cece June 7, 2012 at 1:44 am

I modified the recipe and added 1tsp. Lemon oil and 1tsp. Lemon juice. After rolling cookies into ball shapes and placed in cookie sheet. Then I crushed up some LemonHead candies and sprinkled on fork flattened cookie dough before baking. All I can say is, if you Love Lemon this version of the cookie is delicious. All I’ve gotten is rave reviews on this cookie… can find lemon oil at Whole Foods Stores

Anna June 7, 2012 at 7:01 am

Thanks for the tip! Some lemon oils are better than others. I have yet to try the Whole Foods lemon oil, so I’ll put it on the list.

Mama Geri June 26, 2012 at 3:48 pm

Back in the 40’s and 50’s in Virginia we enjoyed a brown edge cookie made by FFV Famous Foods of Virginia. They made lemon thins and orange thins. I don’t know how many boxes I consumed over the years. Nothing beats them, but now that I’ve read your recipes and hints I think I can give it a go and make cookies from the past that I’ve hungered for a long time. Thanks for all of your comments and the recipe.

susieq October 22, 2012 at 9:46 am

I loved Nabisco Brown-Edged Wafers, and am disappointed they are no longer on the market (also their dark chocolate covered graham crackers and the mint covered Oreos). I have been searching for a recipe that matches the wafers, and from the comments posted, I think I may have finally found it. I am making them this afternoon and am looking forward to that melt in your mouth taste and the light crispness. What memories!!

Nancy Rose November 10, 2013 at 6:03 pm

I agree, these were the Perfect Tea Cookie. Also miss Jan Hagels, and the dark chocolate “Circle” cookies.

Leave a Comment

Rate This Recipe:  

Previous post:

Next post: