Whole-Grain Seed Wafers

Let's Cook

1. Step 1.

   Beat together in a medium bowl, or in a stand mixer with the paddle attachment, until smooth: 2 sticks (8 oz or 225g) unsalted butter, softened; ⅔ cup (130g) sugar

2. Step 2.

   If desired, beat in: (Finely grated zest of 1 lemon or 1 orange)

3. Step 3.

   Whisk together in a medium bowl: 2 cups (250g) all-purpose flour; 1 cup (130g) whole-grain flour (see headnote above for ideas); 1 teaspoon baking powder; 1 teaspoon salt; 1 teaspoon ground fennel, coriander, or caraway, or ½ teaspoon ground cardamom

4. Step 4.

   Add the flour mixture to the butter-sugar mixture, stirring until crumbly. Add: 6 to 7 tablespoons (30 to 45g) half-and-half, milk, or water

5. Step 5.

   stirring in just enough so the dough comes together. Transfer the dough to a lightly floured work surface and lightly knead it to bring it together. Roll it out to a ⅛-inch thickness and cut out with a 2- to 2 ½-inch cutter. Place the cookies 1 inch apart on the baking sheets. Whisk together in a small bowl: ¼ cup (50g) sugar; 2 tablespoons coarsely ground fennel, coriander, or caraway seeds, or 1 tablespoon coarsely ground cardamom seeds

6. Step 6.

   Whisk in a second small bowl: 1 egg white; 1 teaspoon water

7. Step 7.

   Brush the cookies with the egg white, then sprinkle with the sugar mixture. Bake until set and lightly browned, 10 to 12 minutes, switching oven racks and rotating the sheets halfway through. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely.