Spicy Chocolate Wafers Recipes

CHOCOLATE WAFERS

Steps:

• Beat together margarine (or butter), sugar, egg, and cocoa.
• Add flour, baking powder, baking soda, and water. Mix well. Stir in pecans.
• Shape dough into a log 2 inches in diameter. Wrap in plastic wrap and refrigerate at least for 2 hours or overnight.
• Preheat oven to 350 degrees F (180 degrees C).
• Slice dough into 1/2 inch-thick rounds and place on lightly oiled baking sheet. Bake for 8-10 minutes. Cool thoroughly.

CRISP CHOCOLATE WAFERS

Steps:

• Combine butter, sugars and vanilla in the bowl of an electric mixer and beat on medium speed until light, about 5 minutes, scraping bowl and beaters occasionally. Beat in the egg whites, one at a time, beating smooth after each addition.
• While the mixture is beating, sift the cocoa with the flour and salt. Stop mixer, scrape down bowl and beaters and add dry ingredients. Mix on low speed until incorporated.
• Scrape the dough out onto a piece of plastic wrap. Cover with another piece of wrap and press the dough into a rough disk. Refrigerate the dough until it is firm -- several hours or overnight.
• About 20 minutes before you intend to bake the cookies, set a rack at the middle level of the oven and preheat to 350 degrees.
• Divide the dough into 3 parts and roll one at a time on a lightly floured work surface into a 6-inch square. Cut the dough with a fluted or plain round cutter into nine 2-inch cookies and place them on the prepared pan. Continue with the remaining dough. After rolling all the dough, press the scraps back together and make about 9 more cookies. Pierce the cookies several times with a fork and sprinkle them lightly with granulated sugar.
• Bake the cookies about 20 minutes, until slightly puffed and firm. Cool the cookies on the pan.
• Serve with any creamy or plain dessert, or ice cream. They're also great by themselves. Storage suggestion: Keep the cookies between layers of waxed paper in an air-tight tin or plastic container

MINTY CHOCOLATE SNOWBALLS

Steps:

• In a bowl, combine the whipped cream, marshmallows, candy and pecans. Cover and chill for 3 hours or overnight. Place wafer crumbs in a shallow dish. Stir marshmallow mixture; shape by 1/2 cupfuls into balls. Roll in crumbs until coated. Chill until serving.

SPICY CHOCOLATE WAFERS

Steps:

• Whisk together the flour, cocoa powder, baking soda, salt, and optional spices. Using an electric mixer, cream the butter, sugars and vanilla extract and beat on high speed for about one minute until well blended. Beat in the egg white. Add the flour mixture and beat just until incorporated. Place the dough on wax paper and shape it into a log. Wrap the dough in the paper and fold or twist the ends. Try not to flatten the log. Refrigerate for at least one hour or overnight. Preheat the oven to 350 degrees F and place the oven rack in the center of the oven. Line two baking sheets with parchment paper. Using a sharp knife, slice into 1/4 inch thick wafers. Place on the baking sheet spacing about 1 inch apart. Bake for approximately 10-12 minutes or until the the cookies puff and the tops of the cookies have crackles (ripples). Remove from oven and let cookies cool on baking sheet for about 5 minutes before removing to a wire rack to cool completely. Can be stored in an airtight container, at room temperature, for about 10 days The dough spreads but not much, so it could also be rolled flat and refrigerated that way for use with (not very detailed) cookie cutters.

BOURBON BALLS

Steps:

• Combine the chopped pecans and bourbon in a small bowl. Cover and let sit at room temperature for at least 1 hour or overnight.
• Beat butter with electric mixer and gradually add powdered sugar. Once mixture has completely come together, add pecan-bourbon mixture and mix. If mixture is too soft, add a little more sugar.
• Use a small ice cream scoop or a teaspoon measuring spoon to form balls that are slightly larger then 1-inch. Place them on a baking sheet lined with parchment paper or wax paper and refrigerate until firm, at least 1 hour.
• Melt chocolate chips and shortening in a heavy-bottomed saucepan over low heat, stirring constantly. Once smooth, start dipping the balls into the chocolate mixture using a toothpick. Place back on baking sheet and top with a pecan to cover the hole from the toothpick.
• Return bourbon balls to refrigerator to set the chocolate.