Yield: 144 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Butter |
| 2½ cup | Sugar |
| 3 \N | Eggs |
| 2 teaspoons | Vanilla |
| 5 cups | Flour |
| 1 teaspoon | Baking soda |
| 1¼ cup | Unsweeted cocoa powder |
Warning: this recipe is from the "Make a Mix" cookbook, so it makes TONS. Directions are included for freezing.
Slice'n'bake chocolate wafers
Cut four 14x12-inch pieces of waxed paper or plastic wrap; set aside.
In large bowl, cream butter, sugar, eggs and vanilla until light and fluffy.
In med. bowl, combine flour, baking soda and cocoa. Gradually stir flour mixture into sugar mixture until evenly distributed. Divide dough into four equal pieces and shape each piece, using dampened hands so it doesn't stick, into a long roll, about 8-10 inches long.
Wrap each roll in one piece of waxed paper. Place wrapped rolls in plastic freezer container with tight-fitting lid OR wrap air-tight in large piece of heavy duty foil. Label; store in freezer and use within 6 months.
To use one roll of dough (about 36 cookies): Preheat oven to 350 degrees. Lightly grease 2 large baking sheets. Cut frozen dough into ¼-inch slices. Place slices on prepared baking sheets about ½ inch apart. Bake 8 to 10 mins., until cookies are set and slightly firm on top. Remove and cool completely on wire rack.
Freddi Michael