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1
Combine the flour, flax seed, caraway seed, baking soda, and salt in a small bowl and set aside for use in Step
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2
Place the butter in a medium (3-quart) saucepan and melt over medium heat.
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3
Remove from the heat and immediately add the brown sugar, stirring until it is uniformly moistened.
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4
Cool to lukewarm.
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5
Note: Some separation of the butter from the sugar may occur, but this is not a problem.
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6
Measure out 1 1/2 tablespoons beaten egg and whisk into the butter mixture along with the vanilla extract.
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7
(Discard the remaining egg or save for another use.)
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8
Gradually add the flour mixture, stirring until evenly incorporated.
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9
The dough will be quite loose.
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10
Cool 25 to 30 minutes, or until the dough can be rolled into balls that hold their shape without much spreading.
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11
(You can bake the cookies immediately, but they will bake into more uniform rounds if you let the dough cool first.
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12
Transferring the dough to a bowl will expedite the cooling process.)
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13
Position a rack in the center of the oven and preheat the oven to 325 degrees F. Line two or more cookie sheets with silicone baking mats.
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14
You can also use nonstick cookie sheets, though the cookies will bake more quickly on them, especially if they are dark.
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15
A dark pan can also make it more difficult to determine when the cookies are properly browned.
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16
(Note: With nonstick cookie sheets, no pan preparation is necessary.
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17
The cookies tend to misshape on parchment paper and will get doughy if baked on greased and floured pans.)
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18
Portion the dough into small mounds using a level 1- to 1 1/8-inch (#100) scoop or 1 level teaspoon per mound.
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19
Drop the mounds directly onto the prepared (or nonstick) cookie sheets, spacing them 2 to 2 1/2 inches apart.
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20
Roll the mounds between your palms to form uniform 3/4-inch balls and set the balls back on the cookie sheets.
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21
Bake 11 to 12 minutes, or until the balls have flattened and turned a rich golden brown through to the center.
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22
Rotate the cookie sheets as needed to ensure even browning.
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23
Watch carefully toward the end of the baking process, as the wafers can quickly go from done to burned.
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24
Cool the wafers 2 to 3 minutes on the cookie sheets, or until the wafers are stiff enough to lift with an offset spatula without tearing.
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25
(Do not cool any longer on nonstick cookie sheets, or, ironically, the wafers will stick.)
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26
Cool completely before storing.
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27
Note: If the wafers do not turn completely crisp as they cool, they are under-baked.
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28
Return them to the oven for a few more minutes and test their crispness again.
