EASY Slice and Bake Chocolate-Wafer Cookies, Grandaughter Tested and Approved with a BIG Thumbs Up and a Smile.

Maybe a year ago I purchased a terrific cook book that we have enjoyed and to date have not been disappointed with!  It is called "Make -A-Mix" by Karine Eliason, Nevada Harwood, & Madeline Westover and it exactly as the title implies a book of mixes to make at home.  We have especially enjoyed the brownie mix and the frozen cheese sauce.

This is a cookie recipe I have long had my eye on to adapt for our family.  First because it calls for cocoa and I prefer the flavor of recipes calling for cocoa, secondly because it seems to be along the lines of a butter cookie that would be easy to handle in shaping.

Easy to work dough.

As I mixed it up I found this to be true!  Not a dry crumby dough and not a slack overly loose and sticky dough,,,,but just right and easily formed into rolls to freeze and slice.

Forms beautifully into logs.

I also LOVE freezing rolls of cookie dough to slice.  So easy and convenient!  I am on my second roll of Reynold's Wraps Non-Stick Foil and it was just great to just spoon the dough out onto in 4 equal portions.  (Although the cookbook recommends plastic wrap or waxed paper.)

Ready to freeze and store.

Then I formed the 4 handy rolls and popped them into the freezer.  I think these will make perfect ice cream sandwiches,  crumbs to form pie crusts,  and just plain good cookies for dessert and treats.

Ingredients for Slice and Bake Chocolate-Wafer Cookies:
2 C. butter at room temperature
2  1/2 C. sugar
3 large eggs
2 t. vanilla
5 C. flour
1 t. baking soda
1/2 t. salt
1  1/4 C. unsweetened cocoa powder

Cut 4,  14" x 12"  pieces of plastic wrap, waxed paper, or foil and set aside.  Using a large mixing bowl and mixer combine the butter, sugar, eggs, and vanilla creaming until very light and fluffy.  A stand mixer is handy for this if you have one available.    In another bowl sift or put through a sieve the flour, salt, soda, and unsweetened cocoa.  Slowly add the dry ingredients and stir to combine well.

Spoon the dough equally onto the 4 pieces of wrap and form into logs of dough 8-10" long.  Wrap each roll securely and package for freezing as needed.  ( If using plastic or waxed paper wrap again or place in a plastic freezer container or sealed plastic bag.)  Label and date contents.  Store in the freezer and use within 6 months.   The 4 rolls of dough yields about 12 dozen cookies.

To make Chocolate-Wafer Cookies:

Preheat the oven to 350 degrees F  (175C).  Use parchment paper lined baking sheets, silpat mats, or lightly grease pans.  Slice the frozen dough into 1/4" rounds.  Arrange on prepared baking sheets about 1/2 " apart.  Bake 8-10 minutes until cookies are set on edges and slightly firm top.  Remove cookies and cool on racks.  Makes about 36 cookies.

I like that there are 3 remaining rolls of cookie dough made up and ready in my freezer.
I like that one roll is enough for just the 2 of us or bake more for company.
I like that they are versatile and yummy too.