My choices on this site often feel as random and wildly divergent as the weather we've been having lately. One day it's 20 degrees, the next it feels like a spring day. Yesterday I posted about my Oven Baked "Fried" Chicken and today it's these dainty and lovely little wafers. You just never know what another day will bring!
And today I put out there this rather strange statement--Cookies are like dogs. What? Has she finally flipped?!! Maybe...but let me explain--just like it's hard to believe that a Great Dane and a Chihuahua could be of the same species, it's equally amazing that a peanut butter marshmallow-brownie stuffed chocolate chunk cookie and a gingersnap could fall under the same genre too! So you get my point, right? No? Ok, maybe it's best to move on. Let's just say that some days you want that overloaded cookie experience, while other days you're looking for something simpler and when that's the case, these delicate little buttery rounds really fit the bill. Perfect for a tea party or brunch! And you can dress them up with chocolate or create little sandwiches to make them even more special!
Plus, they are very easy to put together, bake up beautifully golden with little browned edges and make your kitchen smell fantastic!
Now rather than inflict any more strange comparisons on you, how about I just tell you that you'll really be missing out if you don't make these and leave it at that. Have a great day!
Golden Butter Wafers
Makes between 5-6 dozen small cookies
Prep Time: 10-15 minutes; Bake Time: 16-20 minutes
- 1 1/2 cup unbleached, all-purpose flour
- 4 1/2 tablespoons cornstarch
- 3 large eggs
- 3/4 cup plus 2 tablespoons sugar
- 3/4 teaspoon salt
- 1 tablespoon vanilla extract
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted and still warm
- Bittersweet or semisweet chocolate, melted for dipping or making sandwiches (optional)
1. Divide oven into upper and lower thirds and preheat to 325ºF. Line 2 rimmed baking sheets with parchment paper and set aside.
2. Place the flour and cornstarch In a medium bowl and whisk together very well.
3. Using an electric mixer, beat together the eggs, sugar, salt and vanilla on high speed, until the mixture is thick and pale. This should take about 2-3 minutes. Beat in the melted butter. Spoon in half of the flour mixture and fold. Then fold in the rest of the mixture.
4. Drop heaping teaspoons of batter onto the prepared baking sheets, spacing them about 2 inches apart. Bake for about 15-20 minutes, rotating the pans from top to bottom and back to front, halfway through the baking process to ensure even baking. When cookies are deeply golden brown around the edges, transfer to wire racks to cool. The cookies will firm up as they cool. User a spatula to transfer the cookies to the rack off the baking sheet and let cool completely. Repeat process until all the batter is used up.
5. You can serve these as is or dip the cookies into melted chocolate and let dry on wax paper or top the underside of one cookie with melted chocolate and top with another cookie to make sandwiches.
6. Cookies can be kept at room temperature in an airtight container for up to 2 weeks.
Note: Recipe adapted from Chewy Gooey Crispy Crunchy by Alice Medrich. I added the dipping and filling with chocolate part, of course!