Chocolate Wafer Cookies

Chocolate Wafer Cookies
 
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This recipe was uploaded
by SultryBites

 
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Ingredients

Ingredients
Method
 
  • Ingredients
  • 3/4 cup unsalted butter, room temperature
  • 1 cup icing sugar
  • 6 tablespoons Dutch process cocoa powder
  • 1 teaspoon vanilla extract
  • 1 egg yolk
  • 1 tablespoon milk
  • 1 1/2 cups all purpose flour
  • dash salt
  • dash baking powder
  • icing sugar, for garnish
1. Beat butter until smooth and fluffy. Sift together icing sugar and cocoa powder over butter and beat in. Stir in vanilla, egg yolk and milk. Add flour, salt and baking powder to cocoa mixture and blend until incorporated. Shape dough into disc, wrap and chill for 20 minutes.
2. Preheat oven to 325° F. On a surface lightly dusted with icing sugar, roll out dough to 1/8-inch thick. Cut into desired shapes and transfer carefully to a parchment-lined baking sheet. Bake for 12 to 15 minutes, until cookies can be lifted easily away from the parchment. Allow to cool on baking sheet. Cookies can be dusted with icing sugar to finish.
3. Cookies will keep in an airtight container for 2 to 3 weeks.
Yield: 2 to 3 dozen cookies

Chocolate Wafer Cookies

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This recipe was uploaded by SultryBites

 
 
My new favorite holiday cookies! How can you go wrong with butter, sugar and cocoa? They are so chocolaty but light which, of course, makes them dangerous. You can go through a dozen and not even know it.

I made sandwiches out of them using a simple buttercream icing but you don't have to- they're perfect dusted with just a bit of of icing sugar.

For an amazing finished product, make sure to use a good quality cocoa powder.

Method


1. Beat butter until smooth and fluffy. Sift together icing sugar and cocoa powder over butter and beat in. Stir in vanilla, egg yolk and milk. Add flour, salt and baking powder to cocoa mixture and blend until incorporated. Shape dough into disc, wrap and chill for 20 minutes.
2. Preheat oven to 325° F. On a surface lightly dusted with icing sugar, roll out dough to 1/8-inch thick. Cut into desired shapes and transfer carefully to a parchment-lined baking sheet. Bake for 12 to 15 minutes, until cookies can be lifted easily away from the parchment. Allow to cool on baking sheet. Cookies can be dusted with icing sugar to finish.
3. Cookies will keep in an airtight container for 2 to 3 weeks.
Yield: 2 to 3 dozen cookies

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