Sugar wafers – Cookie Recipe
If you are looking for an easy, light (no butter, or any other fat used) , and dainty cookies, this is a recipe for you.
This is a very simple recipe, quick baking, and produces wafer thin delicious cookies. In taste, these cookies resemble lady fingers or zwieback cookies. I used vanilla extract in this recipe, but almond extract would also create a very interesting flavor.
These crisp and feather-light wafers make a great addition to a dessert platter for a tea party.
This recipe yields 6 dozens of cookies (about 1 ¾ inch in diameter each).
- 3 eggs
- 1 cup sugar
- 1 tsp. vanilla
- Pinch of salt
- 1 ½ cup all purpose flour, sifted
- Colored sugar or sprinkles, for decoration
- Beat the eggs until light.
- Add the sugar gradually, and continue beating (it will turn to lemon color and custard like texture).
- Stir in vanilla and salt.
- Add the flour and mix well.
- Drop from a tea spoon onto a greased baking sheet, placing them well apart to prevent from sticking together. Do not make your batter mounds bigger than 1 inch in diameter.
- Sprinkle with colored sugar or colorful sprinkles.
- Preheat the over to 350 F, and bake on the middle rack for 5-7 minutes, or until the edges are delicately browned.
- Remove from the baking sheet, one at a time, with a spatula, and spread out on a cookie cooling rack to cool off. Do not stack them up while warm, as they will twist, and lose their shape.
For variation and richness, I sometimes dip the bottoms of these wafers in melted dark semi-sweet chocolate, then place them, bottoms up, on a waxed paper, for the chocolate to fully set. You can also lightly drizzle the tops with melted chocolate, instead of the colored sugar, or sprinkles.