| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts | 144 | Servings | |
INGREDIENTS
| 2 | c | Margarine |
| 2 1/2 | c | Granulated sugar |
| 3 | Whole smiling eggs | |
| 2 | Teaspoons vanilla extract | |
| 5 | c | All-purpose flour |
| 1 | Teaspoon baking soda | |
| 1 1/4 | c | Unsweetened cocoa |
| Powder |
INSTRUCTIONS
USE THESE COOKIES TO MAKE A CHOCOLATE WAFER CRUST Cut four 14 x 12-inch pieces of waxed paper or plastic wrap; set aside. In a large bowl, beat margarine, sugar, eggs, and vanilla until light & fluffy. In a medium bowl, combine flour, baking soda and cocoa powder. Gradually stir flour mixture into sugar mixture until evenly distributed. Divide dough into 4 equal pieces. Shape each piece into an 8 to 10-inch roll. Wrap each roll in 1 piece of waxed paper or plastic wrap. Place wrapped rolls in plastic freezer container with a tight-fitting lid, or wrap airtight in a 14 x 12-inch piece of heavy-duty foil. Label with date and contents. Store in freezer. Use within 6 months. YIELD: 4 rolls of Chocolate Wafer Cookie Dough or about 12 dozen cookies. TO BAKE DOUGH: Preheat oven to 350 F. Lightly grease 2 large baking sheets. Slice frozen dough 1/4" thick and arrange on sheets 1/2" apart. Bake 8 to 10 minutes until cookies are set on edges and slightly firm on top. Cool on racks. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”