Brown Edge Wafers.

 

Here is my first batch of cookies I am posting. They are called brown edge wafers. Pretty self-explanatory. Buttery, crispy thin wafer cookies with a hint of orange, and a light drizzling of chocolate ganache. I will definitely be making more of these tomorrow. Since half the first batch has mysteriously disappeared…. 

Brown Edge Wafers (makes 24 cookies) – adapted from KitchenAid’s Great Baking cookbook 

printable recipe

Ingredients: 

• 1/2 cup (1 stick) butter, softened
• 1/2 cup sugar
• 1 egg
• 1 tsp. vanilla
• 1/2 tsp. grated orange peel
• 1 cup all-purpose flour
• 1/4 cup chocolate chips
• 1/4 cup heavy cream
• 1 sandwich bag

*if you do not have a KitchenAid mixer, use an electric mixer or mix by hand. 

Directions: 

1) Preheat oven to 375 degrees. Place butter and sugar in mixer bowl. Attach bowl and flat beater to mixer. Beat 15 seconds. Stop and scrape bowl. 

2) Add egg, vanilla and orange peel. Beat another 30 seconds until fluffy. Stop and scrape bowl. Add flour, mixing 15 seconds or until blended. 

3) Drop by teaspoonfuls onto greased baking sheets. Bake at 375 degrees for 8-10 minutes (or until edges turn brown). Cool on wire racks. 

4) To make chocolate ganache, combine 1/4 cup chocolate chips with teaspoon of water in microwave until melted. Add 1/4 cup heavy cream, combine until smooth and creamy. Pour ganache into a sandwich bag and cut a tiny corner off the bag to drizzle thin lines of chocolate over cookies. Let cool completely and store in containers. 

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Preheat oven to 375 degrees. Place butter and sugar in mixer bowl. Attach bowl and flat beater to mixer. Beat 15 seconds. Stop and scrape bowl. 

Add egg, vanilla and orange peel. Beat another 30 seconds until fluffy. Stop and scrape bowl. Add flour, mixing 15 seconds or until blended. 

 

Drop by teaspoonfuls onto greased baking sheets. 

 

Bake at 375 degrees for 8-10 minutes (or until edges turn brown). Cool on wire racks. 

 

To make chocolate ganache, combine 1/4 cup chocolate chips with teaspoon of water in microwave until melted. Add 1/4 cup heavy cream, combine until smooth and creamy. 

 

Pour ganache into a sandwich bag and cut a tiny corner off the bag to drizzle thin lines of chocolate over cookies. 

 

Let cool completely and store in containers. 

  

Or….eat them.