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
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.
