Ice Cream Wafers

These are the thin, delicate cookies you find sandwiching a scoop of ice cream at a fancy restaurant. Butter and shortening creamed with sugar, flavored with lemon extract and vanilla, then baked for just 8 minutes until the edges turn golden and the centers stay pale.

No eggs in the batter means these spread thin and crisp up completely. The combination of butter for flavor and shortening for crispness gives them a snap that all-butter cookies don’t have.

A pecan half pressed gently into the center of each cookie before baking adds a nutty crown and a visual anchor. It’s a simple touch that makes each wafer look intentional.

Kitchen Tips

• Drop by rounded teaspoonfuls and space 2 inches apart. These spread significantly during baking.
• Watch the oven closely. Eight minutes is a short bake, and 30 seconds too long turns them from golden to burnt.
• Cool for 1 minute on the baking sheet before transferring. They’re too fragile to move while still hot but cement to the sheet if left too long.
• Store in an airtight container for up to a week. They freeze well for months and thaw in minutes.

Variations

• Use almond extract instead of lemon for a nuttier flavor that pairs with cherry or chocolate ice cream.
• Press a walnut half or blanched almond instead of pecan for a different nut presentation.
• Sandwich two cookies together with a thin layer of chocolate ganache for a filled wafer.