Brown Edge Wafers

Brown Edge Wafers (aka Swedish Butter Cookies) made with a secret ingredient -- potato flour.
CourseDessert
CuisineAmerican
KeywordBrown Edge Wafers, Potato Starch
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings60
AuthorAnna
Cost5

Ingredients

 1 cup butter regular, not unsalted, softened (235 grams)

 1 cup sugar (200 grams)
 1 egg (54 grams)
 1 1/2 teaspoon vanilla
 1 cup potato starch flour (140 grams)**
 1 cup all-purpose flour (127 to 140 grams)

Instructions

1. Cream together butter and sugar. Beat in egg and vanilla.

2. Mix together flour and potato starch flour; add to butter mixture and stir until combined.
Chill dough for about an hour.
3. 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 rather than straight potato flour. The two
are different.
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 3/4 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.