On Sat, 08 Nov 2008 23:05:59 GMT, Wayne Boatwright
> wrote:

>On Sat 08 Nov 2008 10:05:19a, told us...
>
>> I needed some for a no-cook chocolate truffle recipe and could only
>> find one brand - at $3.99 for nine ounces! Any other choices?
>>
>> Lenona.
>
>I doubt seriously if you could duplicate the Nabisco “Famous Chocolate
>Wafers”, or if you could, whether it would be worth the trouble, especially
>since you’re going to reduce them to crumbs for your recipe.
>

I found the recipe that Kay Hartman used...

Christine

CHOCOLATE WAFERS

Wonderful thin, crisp, plain cookies, the dough is rolled out and cut
with
a cookie cutter. The recipe can easily be doubled if you wish.

2 ounces (2 squares) unsweetened chocolate
1 cup plus 2 tablespoons sifted all-purpose flour
3/4 teaspoon double-acting baking powder
1/4 teaspoon baking soda
Pinch of salt
2 ounces (1/2 stick) sweet butter
1 teaspoon vanilla extract
1/2 cup granulated sugar
1 1/2 teaspoons light cream or milk
1 egg (graded large)

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-inch thickness, wrap in the paper and refrigerate for 20 to 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 an hour before rolling it out.)

Adjust two racks to divide oven into thirds and preheat oven to 400
degrees. 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 re floured frequently to avoid sticking -- roll the
dough

out until it is only 1/8-inch thick (thin).

I use a round cookie cutter that is 2 3/4 inches in diameter -- use
any
size you like, and cut the cookies as close to each other as possible.

Place the cookies 1/2 inch 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 re rolled.

Bake two sheets at a time for 7 to 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
airtight. Makes 36 2 3/4 inch cookies.