- Joined
- Oct 8, 2001
Chocolate Wafers
½ c all-purpose flour
½ c cocoa
1 tsp finely ground regular or decaf coffee
pinch salt
2 TBSP unsalted butter, softened
1/3 c sugar
¼ c packed dark brown sugar
1 tsp vanilla
1 egg white
Whisk together the flour, cocoa, coffee and salt in med bowl
With an electric mixer on med speed, beat the butter, sugar, brown sugar, and vanilla in a med bowl until fluffy, about 2 mins. Add the egg white and beat until smooth, 1 more min. Beat in the flour mixture until evenly blended. Shape the dough into a 8 log, and wrap well in plastic. Refrigerate until chilled throughout, at least 1 hr.
Preheat the oven to 350; line two baking with wax paper. With a serrated knife, slice the log into 24 ¼ thick rounds. Arrange on prepared baking sheets 2 apart and bake until firm, 8 mins (do not overbake, the cookies will crisp as they cool). Cool completely on a rack. Store in airtight container for up to one week, or freezer up to 2 months.
Serving 2 wafers 85 cal, 2 g fat, 16 g carb, 1 g fib, 2 g protein PTS 1
Best of WW Magazine cookbook
½ c all-purpose flour
½ c cocoa
1 tsp finely ground regular or decaf coffee
pinch salt
2 TBSP unsalted butter, softened
1/3 c sugar
¼ c packed dark brown sugar
1 tsp vanilla
1 egg white
Whisk together the flour, cocoa, coffee and salt in med bowl
With an electric mixer on med speed, beat the butter, sugar, brown sugar, and vanilla in a med bowl until fluffy, about 2 mins. Add the egg white and beat until smooth, 1 more min. Beat in the flour mixture until evenly blended. Shape the dough into a 8 log, and wrap well in plastic. Refrigerate until chilled throughout, at least 1 hr.
Preheat the oven to 350; line two baking with wax paper. With a serrated knife, slice the log into 24 ¼ thick rounds. Arrange on prepared baking sheets 2 apart and bake until firm, 8 mins (do not overbake, the cookies will crisp as they cool). Cool completely on a rack. Store in airtight container for up to one week, or freezer up to 2 months.
Serving 2 wafers 85 cal, 2 g fat, 16 g carb, 1 g fib, 2 g protein PTS 1
Best of WW Magazine cookbook
