INGREDIENTS

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

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