CHOCOLATE WAFER COOKIES (LIKE NABISCO CHOCOLATE WAFER COOKIES)
Remember the Ice Box Cake back in the 60's and 70's? The ones that used the Nabisco Chocolate Wafer Cookies? Well, this is the recipe to use when you can't find the cookies in the store! It seems a lot of stores are not carrying them anymore, and if you want them, you have to order them at Amazon.com. This recipe is courtesy of Ahmed1 at CDKitchen, and he had very good results using this recipe. NOTE: The preparation time does NOT include the 20-30 minutes in the refrigerator to chill. Keep in mind that the cooking time is 7-8 minutes PER BATCH. Enjoy!
Provided by Lindas Busy Kitchen
Categories Dessert
Time 37m
Yield 36 2 3/4
Number Of Ingredients 11
Steps:
- Place the chocolate in the top of a small double boiler, over hot water, on moderate heat. Cover until partially melted, then uncover and stir until smooth. Remove from the heat, and set aside to cool slightly.
- Sift together the flour, baking powder, baking soda, and salt, and set aside.
- In the large bowl of an electric mixer cream the butter.
- Add the vanilla and sugar, and beat to mix well.
- Add the melted chocolate, and beat until incorporated. Then add the light cream or milk and the egg, and beat to mix well.
- On low speed add the sifted dry ingredients, scraping the bowl with a rubber spatula, and beating only until incorporated.
- Place the dough on a piece of wax paper, fold the sides of the paper over the dough, and press down on the paper to flatten the dough to a scant 1" thickness.
- Wrap in the waxed paper and refrigerate for 20-30 minutes (no longer or the dough will crack when you roll it out). (However, if you do refrigerate it for longer (even overnight) let it stand at room temperature for about 1 hour before rolling it out.)
- Adjust two racks to divide oven into thirds, and preheat oven to 400.
- Line cookie sheets with aluminum foil.
- Flour a pastry cloth and place the dough on it. (If you have doubled the recipe, roll only half of the dough at a time.)
- With a floured rolling pin (which should be refloured frequently to avoid sticking), roll the dough out until it is only 1/8" thick (thin). I use a round cookie cutter that is 2 3/4" in diameter. Use any size you like, and cut the cookies as close to each other as possible.
- Place the cookies 1/2" apart on the aluminum foil. (It might be necessary to transfer the cookies from the pastry cloth to the foil with a wide metal spatula. Handle them carefully in order to keep them perfectly round and flat.
- Leftover pieces of the dough should be pressed together and rerolled.
- Bake 2 sheets at a time, for 7-8 minutes, reversing the sheets top to bottom, and front to back once, to insure even taking.
- Bake until the cookies feel almost firm to the touch.
- These are supposed to be crisp (they will become more crisp as they cool) and they should not be underbaked, but watch them carefully to be sure they do not burn. (If you bake one sheet at a time, bake it on the upper rack.)
- With a wide metal spatula, transfer the cookies to racks to cool.
- Store in airtight container.
Nutrition Facts : Calories 46.9, Fat 2.3, SaturatedFat 1.4, Cholesterol 8.7, Sodium 25.9, Carbohydrate 6.3, Fiber 0.4, Sugar 2.8, Protein 0.8
BROWN-EDGE COOKIES
These one-bowl cookies, sometimes known as crispies, are buttery like the Danish cookies in blue tins, tender in the middle like snickerdoodles and snappy like Scottish shortbread. But there's nothing else quite like them, and they go with everything. No one knows the exact provenance of the recipe, but Nabisco sold a similar cookie called brown-edge wafers until they discontinued production in 1996. This all-butter version is adapted from Millie Shea of Traverse City, Mich., who learned it from her mother in the 1930s. For best results, be sure to cream the butter and sugar until fluffy, and don't overbake.
Provided by Margaux Laskey
Categories snack, cookies and bars, dessert
Time 1h15m
Yield About 4 dozen
Number Of Ingredients 6
Steps:
- Arrange two racks around the middle of the oven and heat oven to 375 degrees. Using a stand mixer with the paddle attachment or an electric hand mixer, cream butter and sugar on medium-high until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl. Add egg and vanilla. Beat on medium until incorporated, about 1 minute.
- Add 1 cup flour and the salt and beat on low to just combine. Scrape down the sides of the bowl. Add the remaining 2 cups flour and beat on low until incorporated. Scrape down the bowl, then beat on medium for 30 seconds just until no flour streaks remain.
- Drop heaping tablespoons of dough onto 2 parchment-lined baking sheets, spacing them 3 inches apart as the cookies spread quite a bit while baking.
- Bake 2 sheets at a time, rotating the pans halfway through, until the edges are lightly browned and the centers are slightly puffed, 10 to 12 minutes. Repeat with the rest of the dough.
- Cool on the pans on wire racks for 10 minutes, then transfer cookies to the rack to cool completely. Store in an airtight container at room temperature for 5 days, or in the freezer for up to 6 months.
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