Family Favorites...Slice and Bake Chocolate Wafer Cookies

This recipe in the Freezer-Refrigerator Mixes section of the "Make a Mix" cookbook is excellent!  The cookies are soft, not hard as most slice and bake cookies are, and not too sweet.  The recipe is very versatile; it makes 4 rolls of dough.  
You can put 2 cookies together with a filling like I did, using Nutella, or my brother-in-law suggested white frosting with coconut or crushed candy canes for a holiday filling.  Myrna suggested brushing the dough rolls with a little milk and rolling them in chopped nuts, decorating sprinkles or crushed candy canes, so the edges are decorated.  They are excellent just plain, or they could be frosted as desired. 
The cookbook authors recommend making a fatter roll, and slicing them thinly for ice cream sandwich wafers.
  All in all, this recipe is a worthy addition to a cookie repertoire any time of year.                      

Slice and Bake Chocolate Wafer Cookies

  2           Cups  Butter

  2 ½       Cups  Sugar

  3           Large  Eggs

  2          Teaspoons  Vanilla Extract

  5           Cups  Flour, All-purpose

  1           Teaspoon  Baking Soda

  1 ¼       Cups  Unsweetened Cocoa Powder -- like Hershey's

Dough:

Cut four 14" x12" pieces of waxed paper or plastic wrap; set aside.  In a bowl, cream butter, sugar, eggs and vanilla until light and fluffy.  In a separate bowl, combine flour, baking soda and cocoa powder.  Stir flour mixture into sugar mixture until evenly distributed.  (I used my kitchenaid, the dough is very stiff.)

Divide dough into 4 pieces.  Shape each piece into an 8-10" roll.  Wrap each roll in waxed paper or plastic wrap and place in a plastic freezer container or gallon bag.  Store in freezer and use within 6 months.

Chocolate Wafer Cookies:

Preheat oven to 350°.  Lightly grease 2 large baking sheets.  Slice dough into 1/4" slices.  Place dough on baking sheets 1/2 inch apart.  bake 8 - 10 minutes or until cookies are set on edges and slightly firm on top.  Remove to wire racks to cool.  Each roll makes about 36 cookies.

2012 Cost:  $4.91 or 4¢ per cookie or 48¢ per dozen

Yield:  "12 Dozen"

Per Serving: 55 Calories; 3g Fat (44.2% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 36mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.