Best Orange Wafers Recipes

SLICE & BAKE ORANGE SPICE WAFERS

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and corn syrup. Combine the flour, baking soda, ginger, orange zest, allspice, cloves and nutmeg; gradually add to creamed mixture and mix well. , Shape into four 6-in. rolls; wrap in plastic. Refrigerate overnight. , Unwrap and cut into 1/8-in. slices. Place 2 in. apart on ungreased baking sheets. Sprinkle with additional sugar if desired. , Bake at 400° for 5-6 minutes or until lightly browned. Remove to wire racks to cool.

ORANGE CINNAMON WAFERS

Steps:

• Blend together butter, sugar, and zest with a rubber spatula. Add egg white and stir until combined well. Sift together flour, cinnamon, baking powder, and salt onto butter mixture and stir until flour is just incorporated. Chill dough, covered (or in pastry bag if using), until firm but not hard, about 1 hour.
• Preheat oven to 325°F.
• Pipe or drop 1/2-teaspoon mounds about 3 inches apart onto lightly buttered baking sheets and bake in batches until edges are golden, 10 to 12 minutes. Cool cookies on sheets until warm (about 2 minutes), then transfer to a rack to cool completely.

ORANGE WAFERS

Steps:

• 1. Cream butter and sugar. Add beaten egg, orange juice,and rind, then flour mixture.
• 2. Drop by teaspoonfuls on ungreased cooky sheet, flatten with bottom of glass dipped in sugar.
• 3. Bake at 375 degrees for about 7 minutes.

CANDIED-ORANGE WAFERS

Steps:

• Preheat oven to 400°F.
• Beat together butter, sugar, zest, and vanilla with an electric mixer on high speed until light and fluffy. Reduce speed to low and beat in egg whites. (Mixture will look curdled.) Whisk in flour just until incorporated.
• Drop 4 rounded tablespoons of batter about 3 inches apart on a baking sheet lined with nonstick pad. Spread batter evenly into 4‚- to 5-inch circles with back of a spoon dipped in cold water. Bake cookies in middle of oven, turning sheet 180 degrees halfway through baking, until golden brown, about 10 minutes total.
• Cool cookies 30 seconds on baking sheet (to facilitate removal), then carefully remove cookies with a thin metal spatula and immediately drape over a rolling pin to create a curved shape. (If cookies become too brittle to drape over rolling pin, return to oven a few seconds to soften.) When cool, transfer cookies to an airtight container. Make more cookies in same manner, cooling and cleaning nonstick pad and baking sheet between batches.

ORANGE POPPY SEED WAFERS

Steps:

• Position rack in center of oven and preheat to 350 degrees F.
• Combine flour, poppy seeds, and allspice in a bowl and set aside. Butter 2 heavy, large cookie sheets and set aside.
• Using a vegetable peeler, remove all the zest from the orange (only remove the orange part, not the bitter white pith). Save orange for another use. Place the granulated sugar and zest in a food processor. Process until peel is finely minced, about 2 minutes. Transfer the sugar-zest mixture to an electric mixer. Add 1 cup butter and beat until light and fluffy. Beat in egg yolks. Add the flour mixture and mix slowly until combined into a soft dough.
• Using a small cookie scoop, place 1-inch high mounds 2 inches apart on cookie sheets and press cookie down using a spatula dipped in water.
• Bake until edges are light brown, about 10 to 12 minutes. Cool on wire racks. Make the glaze by combining the powdered sugar and cream in a bowl. Using a pastry brush, brush the glaze over the cookies and then sprinkle with poppy seeds. Let stand until glaze is hardened and not wet. Store in an airtight container.

SLICE & BAKE ORANGE SPICE WAFERS RECIPE

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and corn syrup. Combine the flour, baking soda, ginger, orange peel, allspice, cloves and nutmeg; gradually add to creamed mixture and mix well.
• Shape into four 6-in. rolls; wrap in plastic wrap. Refrigerate overnight.
• Unwrap and cut into 1/8-in. slices. Place 2 in. apart on ungreased baking sheets. Sprinkle with additional sugar if desired.
• Bake at 400° for 5-6 minutes or until lightly browned. Remove to wire racks to cool. Yield: 16 dozen.