Scharffen Berger Cocoa Wafers

The perfect combination: Chocolate and Husch 2016 Cabernet Sauvignon. This recipe is adapted from an Alice Medrich recipe by Cory Morse

1 cup all purpose flour
cup plus 2 tablespoons unsweetened Scharffen Berger cocoa powder
teaspoon baking soda
cup granulated sugar
8 tablespoons unsalted butter
1 egg
1 teaspoon vanilla

Line cookie sheets with waxed paper. Combine and sift, or whisk together the flour, cocoa and baking soda. In a medium mixing bowl with a spoon or electric mixer beat butter until smooth and creamy. Add sugar. Beat until well combined. Beat in the egg and vanilla. Add flour mixture and mix until just incorporated.

Put into a cookie press. Press directly on to waxed paper. Bake at 350 for exactly 91/2 minutes. Immediately remove waxed paper from the cookie sheets onto a cool surface. Allow cookies to cool completely before storing or stacking.

1 recipe makes 30 cookies

Husch Vineyards
Winery & Tasting Room: 4400 Highway 128, Philo, CA 95466 1-800-55-HUSCH (1-800-554-8724)
Hours: We are open 7 days a week from 10am to 6pm
Mailing Address: PO Box 189, Talmage, CA 95481
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