Instructions: * Note: This is an optional step to help recreate the color of the original cookie. If you do not use the paste food coloring be sure to change the amount of water added to the wafer cookies from 3 tablespoons to 1/4 cup. The food coloring gives the cookies the dark brown, almost black color. The coloring can be found with cake decorating supplies at art supply and craft stores.

Combine the cookie ingredients in a large bowl. Add the water a little bit at a time until the dough forms. Cover and chill for 2 hours.

Preheat oven to 350 degrees. On a lightly floured surface roll out a portion of the dough to just under 1/16-inch thick. To cut, use a lid from a spice container with a 1 1/2-inch diameter (Schilling brand is good).

Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating of non-stick spray. Bake for 10 minutes. Remove wafers from the oven and cool completely.

As the cookies bake, make the filling (recipe in More Top Secret Recipes on page 68). When the cookies have cooled, roll a small portion (heaping 1/4 teaspoon) of the filling into a ball (just over 1/4-inch in diameter), and press it between two of the cookies. Repeat with the remaining cookies.

This recipe yields 108 to 116 wafers; for 54 to 58 sandwich cookies.

NOTES : If the dough seems too tacky, you can work in as much as 1/4 cup of flour as you pat out and roll the dough. Use just enough flour to make the dough workable, but not tough.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.