Chocolate Dipped Walnut Wafers Recipes

CHOCOLATE WAFER ROLL

Steps:

• In medium bowl, whip cream, sugar and vanilla with electric mixer until stiff. Set aside 1 cup of whipped cream. Place a daub of remaining whipped cream on each cookie, and stack in groups of 4 or 5. Chill in refrigerator 15 minutes.
• Remove short stacks from refrigerator and lay down on serving plate to make one long roll. Spread reserved whipped cream on outside of roll. Cover and chill 3 hours before serving. Cut diagonally in 3/4 inch slices.

CHOCOLATE DIPPED WAFER COOKIES

Steps:

• Melt your chocolate in a heat proof bowl over simmering water and stir until smooth. Wait until it reaches room temperature.
• Insert lollipop sticks in wafer cookies and drop melted chocolate over each using a spoon. Or just dip them into chocolate.
• Place them on a styrofoam block so that they dry a little. Don't let them dry completely before using the sprinkles.
• Take them back and decorate with sprinkles. Put them back on the block and wait until they dry completely.

CHOCOLATE-NUT WAFERS

Steps:

• Blend the flour, cocoa, and cinnamon; set aside. With the paddle of an electric mixer (or regular beaters), cream the butter on medium speed until soft and creamy but not melted. Add the salt and confectioners' sugar; mix on medium-low speed until thoroughly combined, about 5 minutes, scraping the bowl as needed. Reduce the speed to low and add the egg; mix until blended. Add the walnuts, the pistachios, and the flour mixture; as soon as the dough comes together, stop the mixer. Scrape the dough onto a large sheet of plastic wrap. Using the wrap to help shape and protect the dough, gently press it into a 6-inch square that's 1-1/2 inches thick. Wrap in plastic and refrigerate until the dough is firm enough to slice, at least 4 hours.
• Heat the oven to 400°F. Line a baking sheet with parchment. Unwrap the dough, trim the edges, and slice the square into four 1-1/2-inch square logs. Slice each log into square cookies between 1/8 and 1/4 inch thick. Lay the squares 1/2 inch apart on the baking sheet. Bake until the tops look dry and the nuts look slightly brown-tinged, 8 to 10 minutes, rotating the sheet halfway through. Cool the cookies on the baking sheet until cool enough to handle (about 10 minutes) and then transfer the cookies to a rack.

CHOCOLATE CHRISTMAS CHERRIES

Steps:

• Mix crumbs, sugar and walnuts; set aside. Add boiling water to coffee granules in small bowl; stir until coffee is dissolved. Add margarine and corn syrup; stir until well blended. Add to crumb mixture; mix well.
• Shape about 1 rounded teaspoonful of the crumb mixture around each cherry, leaving stem of cherry uncoated. Place in shallow pan; cover. Refrigerate 1 hour.
• Dip cherries, 1 at a time, in chocolate, holding cherries by the stems and turning until completely coated. Place on wire rack set over sheet of wax paper to collect drippings. Refrigerate 30 min. or until firm. Store in refrigerator.

CHOCOLATE-DIPPED WALNUT WAFERS

Steps:

• Whisk the nuts, flour, cloves and salt together; set aside. In an electric mixer on medium speed, beat the butter until light colored, about 2 minutes. Add the sugar and almond extract; continue to beat 3 more minutes, until fluffy. Reduce the mixer speed to low and gradually add the nut mixture, beating until the dough is well combined and starts to gather around the beaters. (You can make the dough to this point, wrap it well and keep it refrigerated for up to 2 days.) Adjust the oven racks to divide the oven in thirds and preheat the oven to 350 degrees. Working with a teaspoonful of dough at a time, roll the dough between your palms into balls about 1 inch in diameter. Place 1 1/2 inches apart on two unbuttered cookie sheets. Cover with waxed paper and, using the bottom of a glass, gently flatten each ball until it is 1/4-inch thick. Remove the waxed paper. Bake the cookies for 13 to 15 minutes, until lightly colored. (They should remain pale.) Cool on wire racks. Repeat until all the dough has been used. When cookies have cooled, melt the chocolate chips in the top of a double boiler over hot water. When the chocolate is melted and smooth, place the top of the double boiler on the counter. Tilt the pot so the chocolate pools and dip each cookie into it just until half of the cookie is coated with chocolate. Lift the cookie and let the excess chocolate drip back into the pot. Gently run the edge of each wafer against the rim of the pot to remove the last of the dripping chocolate. If chocolate becomes too thick to dip the cookies easily, return the pot to the heat for a minute. Place the dipped wafers on baking sheets lined with waxed paper and refrigerate 5 to 10 minutes to set the chocolate. Makes about 4 dozen cookies. *To toast walnuts, place them in a single layer on a baking sheet and bake at 350 degrees until golden, about 15 minutes. Per cookie: 92 calories, 1 grams protein, 7 grams fat, 8 grams carbohydrates, 10 milligrams cholesterol,