Spiced Wafers Photo
Spiced Wafers

YIELD Makes about 4 dozen cookies


1/2 cup (1 stick) butter, softened
1 cup sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla
1‑3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Red hot candies or red colored sugar for garnish (optional)


  1. Beat butter in large bowl with electric mixer at medium speed until smooth. Add sugar; beat until well blended. Add egg, milk and vanilla; beat until well blended.
  2. Combine flour, baking powder, cinnamon, nutmeg and cloves in large bowl. Gradually add flour mixture to butter mixture at low speed, blending well after each addition.
  3. Shape dough into 2 logs, each about 2 inches in diameter and 6 inches long. Wrap each log in plastic wrap. Refrigerate 2 to 3 hours or overnight.
  4. Preheat oven to 350°F. Grease cookie sheets. Cut logs into 1/4-inch-thick slices; place at least 2 inches apart on cookie sheets. Decorate with candies or colored sugar, if desired.
  5. Bake 11 to 13 minutes or until edges are light brown. Transfer to wire racks to cool. Store in airtight container.
This recipe appears in: Ginger & Spice
Serving Size: 1 cookie
Sodium 37 mg
Protein 1 g
Fiber <1 g
Carbohydrate 8 g
Cholesterol 10 mg
Saturated Fat 1 g
Total Fat 2 g
Calories from Fat 37 %
Calories 52
Fat 1/2
Starch 1/2
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