DONUT WAFERS
Makes about twelve 3-inch rounds
Do not overmix the dough once you add flour a great wafer is tender and snappy, which means minimal mixing!
I like to use a plastic pancake spatula or offset spatula to help transfer the dough rounds to the baking sheet and then again to get the baked wafers to release easily.
©Pixabay
Ingredients:
- 42g unsalted butter, softened 3 T
- 70g sugar ⅓ cup
- 70g light brown sugar ⅓ cup (packed)
- 80g upcycled fryer oil ⅓ cup
- 2g vanilla extract ½ tsp
- 145g flour 1 cup
- 2g kosher salt ½ tsp
Instructions:
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and brown sugar on medium speed until smooth, about 1 minute.
Scrape down the sides of the bowl with a spatula.
Add the oil and vanilla and paddle on low speed until well combined, about 1 minute. Scrape down the sides of the bowl with a spatula.
Add the flour and salt and paddle on low speed until just combined, about 20 seconds.
Turn the dough out onto a work surface, divide in half, and flatten into 2 evenly shaped pancakes. Roll each dough pancake out between two sheets of parchment paper to a ½- inch thickness.
(Using parchment here is a real sanity saver, so don’t skip it!) Using a 3-inch round cookie cutter (or water glass), cut the dough rounds as close to one another as possible. Refrigerate or freeze the entire sheet of dough for at least 30 minutes.
Heat the oven to 325°F. Pan-spray or line a sheet pan with parchment paper or a silicone baking mat.
Pop the chilled rounds off the parchment and transfer them to the prepared pan, spacing them ¼ inch apart.
(They don’t spread in the oven!) Reshape the dough scraps into a ball and roll out anew, repeating until you run out of dough.
Bake each sheet of cookies at 325°F until the edges and center are a golden brown donut color, 12 to 15 minutes.
Let the wafers cool completely before layering into a snap. If made in advance, these cookies will last in an airtight container in the fridge for up to 5 days.
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