Chocolate wafers

Yield: 144 servings

Measure Ingredient
2 cups Margarine
2½ cup Granulated sugar
3 Whole smiling eggs
2 Teaspoons vanilla extract
5 cups All-purpose flour
1 Teaspoon baking soda
1¼ cup Unsweetened cocoa
Powder

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 ¼" thick and arrange on sheets ½" apart. Bake 8 to 10 minutes until cookies are set on edges and slightly firm on top.

Cool on racks.

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