Christine Dabney wrote:
>
> 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.



Do these come out like Oreo wafers? Love the wafers, hate the filling!



> >
>
> 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.