They look like Snickerdoodles, but they aren’t. These delicate wafers are thin, buttery, crispy bites of goodness and perfect with coffee or tea in the late afternoon or early evening. They are an alternate to my usual Brown Butter Chocolate Chip Cookies. Served with fresh strawberries picked from the garden, they are an elegant treat to our boarding ritual. Welcome aboard. And if you can’t come sailing with us this year, at least you can have the cookies that begin our good times together!
The recipe is inspired by a friend, Nancy Seibert, who used to make boarding cookies way back in the day for another boat on which both Jon and I worked. Her bakery was called Baggywrinkle Bakery and I’ve loved her Almond Sugar Cookies ever since my first bite. These are a riff on her yummies.
Cocoa Sugar Wafers – Boarding Cookies
Wafers:
1 cup unsalted butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 1/4 cups all-purpose flour
For Rolling:
1/4 cup cocoa powder
1/2 cup sugar
Preheat oven to 350 degrees. Cream butter and sugar together until light and fluffy. Add the vanilla and then the salt and flour. Mix until just combined.
Combine the cocoa and sugar for rolling in a small bowl. With a number 40?? scoop or two teaspoons, form 1-inch balls of dough. Roll in the cocoa and sugar and place onto a baking sheet.
With the flat bottom of a glass, gently press the cookies flat. Dunk the bottom of the glass in the rolling mixture if it begins to stick.
Bake for 7 to 10 minutes or until the edges are beginning to brown. Transfer to a cooling rack. Serve with coffee and tea on a night that you are welcoming your own guests or with and ice cream and fresh fruit combination.
Makes about 30 cookies
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