Side Pannel
Chocolate Wafers
Ingredients List
- 2 c Margarine
- 2 1/2 c Granulated sugar
- 3 Whole smiling eggs
- 2 Teaspoons vanilla extract
- 5 c All-purpose flour
- 1 Teaspoon baking soda
- 1 1/4 c 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.
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.
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