Ingredients
2 cup butter
2 1/2 cup sugar
3 eggs
2 tsp vanilla
5 cup flour
1 tsp baking soda
1 1/4 cup unsweeted cocoa powder
Directions
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
1/4-inch slices. Place slices on prepared baking sheets about 1/2
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
Servings: 144 servings
Chocolate Wafer Cookies Recipe brought to you by Recipe Ideas
Categories: Chocolate; Cookie; Dessert
The History of Recipes
We can track the history of written recipes way back into the far past, at least as far back into recorded history as early Egypt, and maybe even further. In practice though, sadly, these old cook books were just simple pictorial instructions for meal preparation.
In fact, the oldest recipe discovered, according to experts is a collection of stone tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. Progressing into Roman times around 25BC a man called Apicius created some scripts describing recipes prepared by his fellow Romans. In his publication, he tells us how the meals were divided into starters, main meal and desserts, something that is very familiar to us today. Aspicius tells us how the cooks of his times were skilled in the use of a good variety of herbs, including some familiar names like bay, rue and asafoetida. Later on in the 1400s, knights returning from the crusades brought back many foods and herbs from the holy lands, including spices such as parsley and basil. The introduction of these new tastes was responsible for an eruption in books on cookery, some of which still exist in private cookery archives. During the following few hundred years, the upper-class families of the West tried to serve the most extravagent banquests, and consequentially the best chefs and their collection of recipes were greatly in demand. However, it was during the 19th century that fine cooking and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to assembling, trying out, and writing down recipes common in their social group. By the advent of the 20th century, cookery publications were increasing in popularity as a result of better eduction, people having increased leisure time and being a little richer. |
We hope you enjoy this Chocolate Wafer Cookies recipe.
