adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Grandma Jeanne's Butterscotch Wafers
Grandma Jeanne's Butterscotch Wafers
0 Likes
Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
170 minutes
Try a decadent treat with Zac Posen's great-grandma Jeanne's Butterscotch Walnut Wafers - perfect for holiday indulgence or simply satisfying sweet cravings.
Ingredients:
  • 1.5 cups chopped walnuts
  • 1.25 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon fine sea salt
  • 2 cups lightly packed dark brown sugar
  • 0.5 cup unsalted butter, at room temperature
  • 2 large eggs
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and scatter the walnuts on a rimmed baking sheet.
  • Toast walnuts in the preheated oven for 8 to 10 minutes until fragrant. Then, transfer them to a plate and set aside.
  • Combine the flour, baking powder, and salt in a medium bowl and whisk together until well mixed.
  • In the bowl of a stand mixer, combine brown sugar and butter, cream on medium-low speed until blended. Increase speed to medium-high and beat until creamy, for about 2 minutes. Then, reduce speed to medium-low and add eggs one at a time, ensuring each addition is well mixed while using a rubber spatula to scrape the bowl as needed.
  • Pause the mixer, incorporate the flour mixture on low speed until almost combined. Mix in walnuts until no streaks of flour remain in the cookie dough.
  • Take half of the dough and form it into a 2-inch wide log using a piece of parchment paper. Roll the log gently to create a smooth, round shape. Repeat the process with the other half of the dough to make a second log. Place the logs on a baking sheet lined with parchment paper and freeze them until firm, approximately 2 hours.
  • Heat your oven to 375 degrees F (190 degrees C) and prepare a baking sheet by lining it with parchment paper.
  • Unwrap the log and place it on a cutting board. With a sharp knife, slice the log crosswise into the thinnest rounds possible without breaking the cookies, approximately 1/8 to 1/16-inch thick. Place the cookies 1 1/2 inches apart on the baking sheet.
  • Bake until edges are golden, 10 to 12 minutes. Cool for 5 minutes, then transfer cookies to a wire rack using a spatula.

Similar Recipes