Brown Edge Wafers
Brown Edge Wafers (aka Swedish Butter Cookies) made with a secret ingredient -- potato starch.
Servings 60
Cost 5
Ingredients
- 1 cup butter, salted (unsalted okay, but you'll need to add ¾ teaspoon salt) (235 grams)
- 1 cup sugar (200 grams)
- 1 large egg (54 grams)
- 1 ½ teaspoon vanilla (See notes about flavor)
- 1 cup potato starch flour not potato flour (140 to 160 grams)**
- 1 cup all-purpose flour (127 to 140 grams)
Instructions
- Cream together butter and sugar. Beat in egg and vanilla.
- Mix 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.
Notes
Be sure to buy potato STARCH flour or potato starch flour rather than straight potato flour. The two are different. Weight may vary slightly among brands. I recently tested with Bob's Red Mill and the weight was around 160 grams.
This recipe is one where you can let your premium vanilla extract (Penzey's, Nielsen Massey) shine. My new favorite combo is 1 teaspoon vanilla bean paste and 1 teaspoon orange zest.
Recipe calls for salted butter, but I usually use unsalted butter and ¾ salt. Whatever you do, don't leave out the salt if you use unsalted butter or else the cookies will taste flat.
The kind of baking sheet and whether or not you line it seems to make a difference in how large the brown area is and how the cookies spread. Parchment gives you less of a brown edge, while a grey ungreased cookie sheet gives you a wider brown area. A greased cookie sheet will cause the cookies to spread.
