These dark chocolaty wafers are thin, crunchy and oh! so good. I had about 2 cups of buttercream frosting leftover after completing a small cake order and I didn’t want to store it. This is what I came up with to use up the leftovers. I’ve used all kinds of colors for holidays, wedding favours, celebrations and gifts. Add a little flavoring oils to the frosting to change it up a bit, too.
- For the chocolate wafers:
- 1¼ cups all-purpose flour
- ½ cup unsweetened Dutch process cocoa
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 to 1½ cups sugar*
- ½ cup plus 2 tablespoons (1¼ sticks) room-temperature, unsalted butter
- 1 large egg
For the frosting/middles (I use leftover buttercream icing from a cake orders)
½ cup solid vegetable shortening
- ½ cup butter or margarine, softened
- 1 teaspoon clear Vanilla Extract
- 1 teaspoon clear butter flavoring
- 1½ teaspoons powdered merangue
- 4 cups sifted confectioners’ sugar (approx. 1 lb.)
- (add a few drops of LorAnn flavoring oils of your choice if you want to flavor the icing)
In large bowl, cream shortening and butter with electric mixer. Add vanilla and butter flavorings. Gradually add merangue powder and sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
- This icing keeps very well in an air-tight container without refridgeration for about a month.
Frost a cookie half, sandwhich another on top and voila’!! This makes about 25-30 sandwhiched cookies.
- 1.Set two racks in the middle of the oven. Preheat to 375 degrees.
- 2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
- 3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. Moisten the bottom of a small drinking glass and dip in sugar, press to slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
- * for the wafers…if you don’t want them so sweet, you CAN omit ½ cup of sugar. This results in a slightly less sweet, yet still crisp wafer.
- I’ve made extra dough, made 1″ balls with the dough and frozen them in order to have dough on-hand when I have leftover icing. That way, we have a treat toot-sweet the everyone loves.
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