In the 1950s, Gourmet was quite smitten with wafer cookies, and these are the ideal chocolate version—thin and deeply chocolaty. To make for easy rolling, chill the dough until quite firm (overnight is best).
This is just one of Gourmet’s Favorite Cookies: 1941-2008. Although we’ve retested the recipes, in the interest of authenticity we’ve left them unchanged: The instructions below are still exactly as they were originally printed. Learn how to roll out thin cookie dough—with no mess and no extra flour.
Cream 3/4 cup butter, add gradually 1 1/4 cups sugar, and cream them together until light and fluffy. Add 1 tablespoon rum extract and 1 egg to the butter-sugar mixture and beat thoroughly. Sift together 1 1/2 cups sifted flour, 3/4 cup breakfast cocoa, 1 1/2 teaspoons double-action baking powder, and 1/4 teaspoon salt. Add the sifted dry ingredients gradually, mixing well after each addition to make a light dough. Roll the dough out 1/8 inch in thickness on a lightly floured board and cut it with a floured cooky cutter into rounds about 2 1/2 inches in diameter. Place the rounds on an ungreased baking sheet in a hot oven (400° F.) and bake for 8 minutes. Six dozen cookies are yours.
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