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Makes 12
I’m not a gambling person—unless you count a friendly wager on who will win The Bachelorette—but good money says this recipe will become one of your favorites. Made with just four simple ingredients, these wafers may sound plain, but don’t let them fool you—they’re a 100/10. Completely crushable on their own, used in place of ladyfingers in your next tiramisù, or rolled thin for cutout cookies, these wafers are endlessly usable, though it won’t surprise me if they never quite make it into your pantry, because they’re so darn delicious right off the sheet pan.
If you’re feeling more playful than functional, ditch the round and use any shape cookie cutter. Adjust the bake time: longer for larger shapes and shorter for smaller shapes.
INGREDIENTS
1 stick (8 tablespoons) unsalted butter, super soft
Bake Club: 101 Must-Have Moves for Your Kitchen: A Cookbook
Christina Tosi
1/4 cup light brown sugar
1 cup + 2 tablespoons flour
1/4 teaspoon kosher salt
DIRECTIONS
In a large bowl, using a sturdy spatula, mix together the butter and sugar until they are fully combined, about 1 minute.
Measure the flour and salt into the mixing bowl. Toss together only the dry ingredients on top with the spatula first, before truly stirring them into the wet ingredients below. Then mix all until they are just combined.
With a rolling pin on the counter, flatten the dough between two pieces of parchment to 1/4- inch thickness.
Using a cup or a 3-inch round cookie cutter, cut dough circles as close together as possible. Refrigerate or freeze the entire sheet of dough until it’s firm, about 5 minutes.
Heat the oven to 350°F. Pan-spray a half sheet pan, or line it with a fresh sheet of parchment paper.
Pop your chilled rounds off the parchment and transfer them to the sheet pan, spacing 1/4 inch apart (they don’t spread in the oven!), and bake at 350°F for 8–10 minutes, until the edges are golden brown. Cool the rounds completely on the pan.
Reshape your dough scraps into a ball, roll it out, chill it, and bake it. In an airtight container at room temperature, the wafers will keep fresh for 2 weeks.
Do You Bake Club
Spruce these wafers up with Any Flavor Glaze.
Add cinnamon or ginger or curry powder, etc., to take these cookies in a spice- forward direction. Or add 1/2 teaspoon of any extract you please to give them a whole new flavor identity. @timross41 and Lil show off their Gluten Free cup4cup flour in both these wafer recipes regularly!
Credit line: From Bake Club by Christina Tosi and Shannon Salzano © 2024 by CS Tosi, LLC. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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