Butter Wafers
Thin butter crisps for dessert spreads. I serve these crispy wafers with my Rocky Road and Canoli Cheeseballs at the holidays Perfect for spreading ricotta and cream cheese based spreads. These are great with Lemon Curd as well.
Thin butter crisps for dessert spreads. I serve these crispy wafers with my Rocky Road and Canoli Cheeseballs at the holidays Perfect for spreading ricotta and cream cheese based spreads. These are great with Lemon Curd as well.
- Carbohydrate 453.608333125 g
- Cholesterol 355.0846875 mg
- Fat 97.9684175 g
- Fiber 5.45760009543598 g
- Protein 24.871034375 g
- Saturated Fat 60.2972605 g
- Serving Size 1 1 Dozen (645g)
- Sodium 876.376125 mg
- Sugar 448.150733029564 g
- Trans Fat 7.58819174999999 g
- Calories 2754 calories
Step-by-step
- Blend softened butter and sugar together until creamy. Add egg, cream and rose water and mix until incorporated.
- Add remaining dry ingredients and mix. Dough will be a little stiff.
- Divided dough into two pieces and roll each into a long log approximately 1 1/2" in diameter. Wrap in plastic wrap and refrigerate. These can be made up a week ahead of time.
- Remove one log at a time from the refrigerator when baking. Slice into 1/8" thick rounds and place on a parchment lined baking sheet. Bake at 350 for 10 minutes or until the edges are golden brown. Cool completely and serve.
Chilling the shaped dough logs for up to a full week transforms a soft batter into firm cylinders that yield uniformly thin slices. Softened butter must be thoroughly creamed with sugar to incorporate air pockets, which dictate the ultimate crispness of the baked round. Because the dough contains two and two-thirds cups of flour alongside a whole cup of fat, the mixture becomes notably stiff and requires careful division before shaping into one-and-a-half-inch logs. Slicing the chilled dough precisely at one-eighth of an inch ensures that every wafer bakes evenly without burning at the fragile outer perimeters. These sturdy yet delicate cookies provide a neutral structural base that holds heavy spreads like thick ricotta, lemon curd, or rich dessert cheeseballs without snapping. When pairing these baked items with soft dairy spreads or melted chocolate, the high butter content prevents the surface from absorbing moisture too quickly. Cooks frequently ruin this recipe by slicing the rounds too thickly, which prevents the center from dehydrating fully in the oven, or by skipping the refrigeration step entirely and ending up with misshapen blobs instead of clean circles. Bake the parchment-lined sheets at 350 degrees Fahrenheit for precisely ten minutes, watching for a distinct golden brown fringe along the border that signals the sugars have caramelized properly. Cool the baked batches completely on wire racks to let the residual steam escape, solidifying the fragile structure into a brittle snap.
