This recipe came with the Chocolate Cream Pie recipe from Kim at pieloveyou.blogspot.com. The recipe is adapted from Bubby's Homemade Pies and is used to make wafers that become part of the crust for the chocolate pie. I haven't made the wafers myself, since I used Nabisco Famous Chocolate Wafers for my crust, but I imagine that these are good so I'm blogging the recipe for future use if needed.
Ingredients:
1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa
1 1/4 teaspoons baking powder
1/8 teaspoon salt
12 tablespoons (1 ½ sticks) unsalted butter, softened
1 3/4 cups sugar
1 large egg
1/2 teaspoon vanilla extract
Directions:
1. Sift together the flour, cocoa, baking powder, and salt; set aside. With an electric mixer, cream the butter and sugar until light and fluffy. Add the egg and vanilla and mix until incorporated. On low speed, gradually add the dry ingredients, mixing well after each addition. Shape the dough into a 2-inch-diameter log. Wrap it well and chill completely—at least two hours.
2. Preheat the oven to 375 F. Slice the dough into 1/8-inch slices and place them 1 inch apart on parchment-lined baking sheets. Bake them for 8 to 10 minutes, until they smell good and remain firm when lifted with a spatula.
3. Cool the cookies on a wire rack, uncovered, overnight or until they are completely dry and wafer-like.
Ingredients:
1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa
1 1/4 teaspoons baking powder
1/8 teaspoon salt
12 tablespoons (1 ½ sticks) unsalted butter, softened
1 3/4 cups sugar
1 large egg
1/2 teaspoon vanilla extract
Directions:
1. Sift together the flour, cocoa, baking powder, and salt; set aside. With an electric mixer, cream the butter and sugar until light and fluffy. Add the egg and vanilla and mix until incorporated. On low speed, gradually add the dry ingredients, mixing well after each addition. Shape the dough into a 2-inch-diameter log. Wrap it well and chill completely—at least two hours.
2. Preheat the oven to 375 F. Slice the dough into 1/8-inch slices and place them 1 inch apart on parchment-lined baking sheets. Bake them for 8 to 10 minutes, until they smell good and remain firm when lifted with a spatula.
3. Cool the cookies on a wire rack, uncovered, overnight or until they are completely dry and wafer-like.
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