Chocolate Wafers Recipe
Yield: 144 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Margarine,
2 1/2 cup: Granulated sugar,
3: Whole smiling eggs,
2 Teaspoons: vanilla extract,
5 cup: All-purpose flour,
1 Teaspoon: baking soda,
1 1/4 cup: Unsweetened cocoa,
Powder,
Directions:
USE THESE COOKIES TO MAKE A CHOCOLATE WAFER CRUST
Cut four 14 x 12-inch pieces of waxed paper or plastic wrap; set
aside. In a large bowl, beat margarine, sugar, eggs, and vanilla
until light & fluffy. In a medium bowl, combine flour, baking soda
and cocoa powder. Gradually stir flour mixture into sugar mixture
until evenly distributed. Divide dough into 4 equal pieces. Shape
each piece into an 8 to 10-inch roll. Wrap each roll in 1 piece of
waxed paper or plastic wrap. Place wrapped rolls in plastic freezer
container with a tight-fitting lid, or wrap airtight in a 14 x
12-inch piece of heavy-duty foil. Label with date and contents. Store
in freezer. Use within 6 months. YIELD: 4 rolls of Chocolate Wafer
Cookie Dough or about 12 dozen cookies.
TO BAKE DOUGH:
Preheat oven to 350 F. Lightly grease 2 large baking sheets. Slice
frozen dough 1/4" thick and arrange on sheets 1/2" apart. Bake 8 to
10 minutes until cookies are set on edges and slightly firm on top.
Cool on racks.
Source from luhu.jp
Cut four 14 x 12-inch pieces of waxed paper or plastic wrap; set
aside. In a large bowl, beat margarine, sugar, eggs, and vanilla
until light & fluffy. In a medium bowl, combine flour, baking soda
and cocoa powder. Gradually stir flour mixture into sugar mixture
until evenly distributed. Divide dough into 4 equal pieces. Shape
each piece into an 8 to 10-inch roll. Wrap each roll in 1 piece of
waxed paper or plastic wrap. Place wrapped rolls in plastic freezer
container with a tight-fitting lid, or wrap airtight in a 14 x
12-inch piece of heavy-duty foil. Label with date and contents. Store
in freezer. Use within 6 months. YIELD: 4 rolls of Chocolate Wafer
Cookie Dough or about 12 dozen cookies.
TO BAKE DOUGH:
Preheat oven to 350 F. Lightly grease 2 large baking sheets. Slice
frozen dough 1/4" thick and arrange on sheets 1/2" apart. Bake 8 to
10 minutes until cookies are set on edges and slightly firm on top.
Cool on racks.
Source from luhu.jp
Tags
Desserts