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Directions:
Combine the cookie
ingredients in a large bowl. Add the water a little bit
at a time until the dough forms. Cover and chill for 2
hours.
Preheat oven to 350 degrees.
On a lightly floured surface roll out a portion of the
dough to just under one 16th of an inch thick. To cut,
use a lid from a spice container with a 1 1/2-inch
diameter (Schilling brand is good). Arrange the cut dough
rounds on a cookie sheet that is sprayed with a light
coating of non-stick spray. Bake for 10 minutes. Remove
wafers from the oven and cool completely.
As the cookies bake, make the filling
When the cookies have cooled, roll a small portion
(heaping 1/4 teaspoon) of the filling into a ball (just
over 1/4-inch in diameter), and press it between two of
the cookies. Repeat with the remaining cookies.
Makes 108-116 wafers; for 54-58 sandwich cookies.
*This is an optional step to help
recreate the color of the original cookie. If you do not
use the paste food coloring be sure to change the amount
of water added to the wafer cookies from 3 tablespoons to
1/4 cup. The food coloring gives the cookies the dark
brown, almost black color. The coloring can be found with
cake decorating supplies at art supply and craft stores.
If the dough seems too tacky, you can work in as much as
1/4 cup of flour as you pat out and roll the dough. Use
just enough flour to make the dough workable, but not
tough.
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