Food & Cooking Recipes Ice Cream Sandwich Wafers Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 2 to 3 dozen Assemble the sandwiches the day before, so they can freeze thoroughly. Ingredients 5 ounces semisweet chocolate 4 ounces unsweetened chocolate ¾ cup (1 ½ sticks) unsalted butter 1 teaspoon salt 1 ½ cups sugar 3 eggs 2 ¼ cups all-purpose flour Extra sugar for rolling out dough Directions Melt together chocolates and butter in a medium bowl over simmering water, stirring with a wooden spoon. When smooth, add the salt and sugar, stirring well. Remove from heat. Beat in eggs, then fold in flour until mixed. Let cool, roll in plastic wrap, and refrigerate for at least 1 hour. Heat oven to 350 degrees. Line a baking sheet with parchment paper. When dough is firm, cut off a large piece. Dust a work surface with sugar and roll dough 1/4 inch thick, sprinkling more sugar as needed to prevent sticking. Cut into desired shapes and bake on prepared sheet for 11 minutes. Cool wafers on a wire rack. Rate it Print