Recipe: Crispy Chocolate Wafers (using ground coffee and cocoa powder)

CRISPY CHOCOLATE WAFERS

"These crisp edged wafers get their deep chocolate flavor from a combination of good cocoa and finely ground coffee"

1/2 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1 teaspoon regular or decaffeinated coffee, finely ground*
Pinch salt
2 tablespoons unsalted butter, softened
1/3 cup granulated sugar
1/4 cup dark brown sugar, packed
1 teaspoon vanilla extract
1 egg white

Whisk together the flour, cocoa powder, ground coffee, and salt in a medium bowl; set aside.

With an electric mixer on medium speed, beat the butter, granulated and brown sugar, and vanilla in a medium bowl until fluffy, about 1 minute. Add the egg white and beat until smooth, 1 minute more. Beat in the flour mixture until evenly blended.

Shape the dough into an 8-inch log, and wrap well in plastic. Refrigerate until chilled through, at least 1 hour.

Preheat the oven to 350 degrees F. Line two baking sheets with parchment or wax paper.

With a serrated knife, slice the log into 24 (1/4-inch thick) rounds. Arrange on the prepared baking sheets 2-inches apart.

Bake until firm, 8 minutes (do not overbake; the cookies will crisp as they cool). Cool completely on a rack.

Store in an airtight container for up to 1 week, or freeze up to 2 months.

*Use decaf beans if you like but make sure to use the finest grind possible.

SERVING SUGGESTIONS:
- We like them best plain for an intense chocolate hit, but they can also turn low-fat frozen yogurt or raspberry sorbet into an elegant dessert.
- Another idea: Use them to make bite-size, low-fat ice cream sandwiches.

Makes 12 cookies
Source: Weight Watchers magazine, January/February, 2001