Archway Chocolate Wafers Recipes

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CHOCOLATE WAFERS



Chocolate Wafers image

Chocolate cookie low in sugar.

Provided by Carol Hayes

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Yield 15

Number Of Ingredients 9

¼ cup butter
2 tablespoons white sugar
1 egg
2 tablespoons unsweetened cocoa powder
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
2 tablespoons water
¼ cup chopped pecans

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.

Nutrition Facts : Calories 83 calories, Carbohydrate 8.8 g, Cholesterol 20.5 mg, Fat 4.9 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 2.2 g, Sodium 80.3 mg, Sugar 1.8 g

CRISP CHOCOLATE WAFERS



Crisp Chocolate Wafers image

Provided by Food Network

Categories     dessert

Time 1h35m

Number Of Ingredients 10

4 tablespoons (1/2 stick) unsalted butter, softened
1/2 cup light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large egg whites
3/4 cup Dutch process (alkalized) cocoa powder
3/4 cup all-purpose flour
1/4 teaspoon salt
More sugar for finishing the cookies
2 cookie sheets or jelly roll pans lined with parchment or foil

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

CHOCOLATE WAFER COOKIES



Chocolate Wafer Cookies image

If you love the classic chocolate wafer cookies from the grocery store, the homemade version of these thin and crisp treats will knock your socks off.

Provided by Kristina Vanni

Categories     Dessert     Snack

Time 50m

Number Of Ingredients 9

1 cup granulated sugar
1/2 cup unsalted butter (softened to room temperature)
3/4 teaspoon salt
1/2 teaspoon baking powder
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 cup black cocoa powder
1/4 cup Dutch-process cocoa powder (plus more for dusting)

Steps:

  • Enjoy!

Nutrition Facts : Calories 210 kcal, Carbohydrate 31 g, Cholesterol 36 mg, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, Sodium 160 mg, Sugar 17 g, Fat 9 g, UnsaturatedFat 0 g

CHOCOLATE CARAMEL WAFERS



Chocolate Caramel Wafers image

To keep my holiday cooking quick, I've come to rely on fast recipes like this one. The crunchy-chewy tidbits are our youngster's favorite.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 7 dozen.

Number Of Ingredients 5

1 package (14 ounces) caramels
1/4 cup evaporated milk
1 package (12 ounces) vanilla wafers
8 plain milk chocolate candy bars (1.55 ounces each), broken into squares
Chopped pecans, optional

Steps:

  • Place caramels and milk in a microwave-safe bowl; microwave, uncovered, on high for 2 minutes or until melted. Stir until smooth. Spread over vanilla wafers; place on ungreased baking sheets. , Top each with a chocolate square. Place in a 225° oven for 1-2 minutes or until chocolate is melted. Spread with an icing knife. Sprinkle with pecans if desired.

Nutrition Facts : Calories 60 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 31mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE ALMOND WAFERS



Chocolate Almond Wafers image

When my children were younger, we'd make dozens of cookies and candies each season. Then we'd pack up assortments and deliver them to our friends and family. These wafers were always a favorite. -Phyl Broich-Wessling, Garner, Iowa

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 4-1/2 dozen.

Number Of Ingredients 9

3/4 cup butter, softened
3/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking powder
3/4 cup sliced almonds
2/3 cup ground almonds

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, cocoa and baking powder; gradually add to creamed mixture and mix well. Stir in sliced almonds. , Shape dough into a 14-in. log; roll in ground almonds. Wrap in waxed paper. Refrigerate 2 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 9-11 minutes or until set. Remove to wire racks.

Nutrition Facts : Calories 60 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 26mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

ALICE MEDRICH'S REAL CHOCOLATE WAFERS



Alice Medrich's Real Chocolate Wafers image

These cookies are wonderful on their own; make great bases for mini-cheesecakes and are perfect crumbled for crumb crusts or for the cookie crumbs on the sides of a cheesecake.

Provided by Chef Kate

Categories     Dessert

Time 1h20m

Yield 40-45 cookies

Number Of Ingredients 11

1 cup all-purpose flour
1/2 cup cocoa powder, plus
1 tablespoon cocoa powder (natural or Dutch process)
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, slightly softened
1/2 cup dark brown sugar, packed
1/2 cup sugar, plus
2 tablespoons sugar
1 teaspoon vanilla
3 tablespoons low-fat milk (or water)

Steps:

  • In a medium bowl, whisk together the flour, cocoa, baking soda and salt; set aside.
  • In a medium bowl, beat the butter with an electric mixer until creamy; add the sugars and vanilla and beat on high speed for about one minute.
  • Beat in the milk.
  • On low speed, beat in the flour mixture, just until incorporated.
  • Gather the dough together with your hands and form it into a neat 9 to 10 inch log.
  • Wrap it in wax paper, folding or twisting the ends of the paper without pinching or flattening the roll (you may find it easier to improve the shape of your roll after it has chilled a bit).
  • Chill for at least 45 minutes or until needed (The dough can be refrigerated for up to three days and frozen for up to three months).
  • Place your oven racks in the upper and lower thirds of the oven and pre-heat to 350 degrees F.
  • Lightly grease two baking sheets or line them with parchment paper.
  • Use a sharp knife to slice rounds of the chilled dough a scant 1/4 inch thick. Place them one inch apart on baking sheets.
  • Bake ten to twelve minutes, rotating the pans halfway through.
  • The cookies will puff and crackle on top, then settle down slightly when done.
  • Use a spatula to transfer the cookies to wire racks to cool completely.
  • Store in an air-tight container for up to two weeks, or freeze up to two months.

Nutrition Facts : Calories 52.7, Fat 1.9, SaturatedFat 1.2, Cholesterol 4.6, Sodium 24.5, Carbohydrate 8.9, Fiber 0.5, Sugar 5.9, Protein 0.6

CHOCOLATE WAFERS



Chocolate Wafers image

You can freeze any leftover dough to use later, but you may not be able to resist making the whole batch of these chocolatey wafers.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 6 dozen

Number Of Ingredients 1

Chocolate Espresso Dough, room temperature

Steps:

  • Place a 12-by-16-inch piece of parchment on a work surface. Spoon dough down center. Fold parchment over dough. Using a ruler, roll and press dough into a tight log. Wrap in parchment; chill at least 1 hour.
  • Heat oven to 350 degrees. Line two baking sheets with parchment. Unwrap log, and slice into 1/8-inch-thick rounds. Place rounds on baking sheets, spaced 1 1/2 inches apart.
  • Bake wafers until firm to the touch, 20 to 25 minutes. Transfer wafers to a wire rack to cool. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.

VANILLA WAFERS I



Vanilla Wafers I image

Serve these stuck in chocolate pudding ... kids love 'em!

Provided by Isaac

Categories     Desserts     Cookies     Sugar Cookies

Yield 48

Number Of Ingredients 8

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
⅓ cup shortening
1 egg
1 cup white sugar
¼ cup milk
1 tablespoon vanilla extract

Steps:

  • In large bowl, cream together the shortening, sugar, egg, milk, and vanilla. Stir until well blended. In a separate bowl, mix the flour, baking powder and salt. Add to egg mixture and mix well. Cover and chill for 4 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
  • Roll out dough on a floured surface to a 1/4 inch thickness. Cut out cookies with round cookie cutter and place 1 inch apart on cookie sheets.
  • Bake 18 to 20 minutes until lightly colored. Cool on wire racks.

Nutrition Facts : Calories 50.7 calories, Carbohydrate 8.3 g, Cholesterol 4 mg, Fat 1.6 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 0.4 g, Sodium 46.6 mg, Sugar 4.3 g

VANILLA CHOCOLATE WAFERS



Vanilla Chocolate Wafers image

Vanilla and chocolate are tastefully intertwined in the yin and yang-inspired design of these buttery cookies. Enjoy a bite of pure vanilla or rich chocolate, or try a combination of both.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 1/2 dozen

Number Of Ingredients 7

2 cups all-purpose flour, plus more for work surface
1/4 teaspoon salt
14 tablespoons unsalted butter, softened
1 cup confectioners' sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract
2 tablespoons unsweetened Dutch process cocoa powder

Steps:

  • Sift flour and salt into a medium bowl; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Mix in egg yolk and vanilla. Gradually add flour mixture; mix until just combined, about 1 minute.
  • Remove half of the dough; set aside. Add cocoa powder to remaining dough; mix on low speed until well combined. Turn out chocolate dough onto a lightly floured work surface. Roll into a 10-inch log, about 1 1/2 inches in diameter. Repeat with reserved vanilla dough. Wrap each log in plastic wrap, and refrigerate until slightly firm, at least 30 minutes.
  • Press handle of a long wooden spoon into side of chocolate log, making an indentation along its length. Roll handle into and then away from log, creating an apostrophe shape. Repeat with vanilla log. Fit logs together; press lightly to seal. Gently roll into a 2-inch-diameter log. Wrap in plastic wrap, and freeze until firm, about 30 minutes.
  • Preheat oven to 350 degrees. Cut log into 1/4-inch-thick rounds; space 1 inch apart on baking sheets lined with parchment paper. If dough becomes too soft to slice cleanly, return to freezer until firm.
  • Bake until firm to the touch, 10 to 12 minutes. Transfer to wire racks; let cool.

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