Chocolate Wafers
Makes 32
  • 1 cup butter, softened
  • ½ cup granulated sugar
  • ½ cup firmly packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2½ cups all-purpose flour
  • 1 cup Dutch process cocoa powder
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup confectioners’ sugar
  1. In a large bowl, beat butter and sugars with a mixer at medium speed until creamy, 2 to 3 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  2. In a medium bowl, whisk together flour, cocoa, baking powder, and salt. Gradually add flour mixture to butter mixture, beating just until combined. Wrap in plastic wrap, and refrigerate for 1 hour.
  3. Preheat oven to 350°. Line baking sheets with parchment paper.
  4. On a lightly floured surface, roll dough to ¼-inch thickness. Using a 2¼-inch fluted square cutter, cut dough, gently rerolling scraps and cutting once more. Place on prepared pans.
  5. Bake until edges are lightly browned, 10 to 12 minutes. Let cool on pans for 2 minutes. Remove from pans, and let cool completely on wire racks. Sift confectioners’ sugar onto cooled cookies. Store in airtight containers for up to 5 days.
Recipe by Paula Deen Magazine at