Butter Wafers Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Baricat
Reviewed: Aug. 10, 2010
Simply perfect butter cookies. Lovely, delicate both in flavor and texture. Four ingredients - that's it! The dough is very sticky, and for this reason, I find it easiest to use a scoop to form them. I rolled them in large crystal demerara sugar before baking for sparkle. I have found that by increasing the oven temperature to 350 degrees, the texture becomes a little crispier. These have a sable texture, similar to shortbread. This should come as no surprise. It's only logical, given the high proportion of fat (otherwise known as a "short" dough.) Also I add a few shakes of salt, since I use only unsalted butter. The salt lends depth to the buttery flavor. I bake them for 13 minutes, and the edges come out attractively browned this way. Handle carefully to avoid breakage. The next time I intend to replace half the flour with rice flour, which should increase the crispiness. Additionally, adding a couple of tablespoons of flour could render the dough less sticky, plus decrease how fragile they bake up.
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Photo by Baricat

Cooking Level: Professional

Reviewed: Dec. 20, 2006
My cookies didn't spread and turn out crisp either, but they are very good...they melt in your mouth! I will make these again.
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Cooking Level: Intermediate

Home Town: South Milwaukee, Wisconsin, USA
Living In: Porterfield, Wisconsin, USA

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Reviewed: Dec. 11, 2006
My results did not match what the description on the recipe said...I was expecting a crispy, buttery, not overly sweet cookie. What I got was a very light cookie that is more shortbread than a butter wafer. I probably won't make this recipe again, but I don't doubt that the cookies will still be enjoyed.
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Photo by CarrieAnn

Cooking Level: Expert

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