==== Summary: ====


Joseph Poupon has been making these delicate spiced cookies for several years at Patisserie Poupon in Georgetown. He was inspired by the treats he and his wife, Ruth, enjoy each year at a coffee shop in Brive, France.

These are quite thin, but Poupon says the dough can be rolled out a bit thicker; cut out shapes with cookie cutters.

**MAKE AHEAD:** The dough needs to be refrigerated for at least 1 hour and preferably overnight. The cookies can be stored in an airtight container at room temperature for up to 1 week or frozen (without the chocolate coating) for up to 1 month.

Makes 70 to 84 small, thin cookies

==== Ingredients: ====

**For the wafers**

    * • 18 tablespoons (2 sticks plus 2 tablespoons; 9 ounces) good-quality unsalted butter, preferably with a butterfat content of 82 to 84 percent, at room temperature
    * • 1 1/2 cups plus 1 tablespoon (11 ounces) packed light brown sugar
    * • 4 1/2 cups (18 ounces) flour, preferably King Arthur Unbleached All Purpose Flour
    * • 1 1/2 teaspoons (1/4 ounce) baking powder
    * • 1 large egg, beaten
    * • 2 tablespoons (1 ounce) whole milk
    * • 2 scant tablespoons (3/4 ounce) spice blend (equal parts ground cinnamon, ground clove and ground star anise plus 1/2 teaspoon freshly grated nutmeg)
    * • Pinch salt
    * • 3 1/2 tablespoons finely grated orange zest (from 3 navel oranges)

**For the chocolate coating (optional)**

    * • 6 ounces good-quality milk or dark chocolate, finely chopped or grated, or more as needed

==== Directions: ====

For the wafers: Combine the butter and sugar in the bowl of a stand mixer or hand-held electric mixer; beat on low speed, then on medium speed for about 5 minutes until smooth and lightened in color, stopping to scrape down the sides of the bowl as needed.

Sift together the flour and baking powder, then add to the bowl in three additions, beating on low speed to incorporate after each addition. The mixture will be pebbly.

Add half the beaten egg (reserve the rest for another use, if desired), the milk, spice blend, salt and orange zest. Beat on low speed until a dough forms that pulls away from the sides of the bowl. The dough should be wonderfully fragrant and not sticky.

Divide the dough in half. Roll each half between two large pieces of parchment paper into a rectangle with an even thickness of 1/8 inch. Slide each half onto a large baking sheet and refrigerate for at least 1 hour and preferably overnight (so the flavors meld).

Preheat the oven to 375 degrees with the oven rack in the middle of the oven. Line several baking sheets with parchment paper or silicone liners.

Working with one sheet of dough at a time, discard the top layer of parchment paper. Cut the dough into 1 1/2-inch squares or use a 1 1/2-inch round cookie cutter; use an offset spatula to transfer to the lined baking sheets, spacing them 1 inch apart. Scraps can be rerolled and rechilled as needed.

Bake one sheet at a time for 10 to 12 minutes, starting to check after 10 minutes, until the wafers are evenly browned. Cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. Repeat to use all of the dough.

For the optional chocolate coating: To partially coat the wafers in chocolate, place the chopped chocolate in a microwave-safe bowl. Microwave on LOW for 10 seconds at a time, checking between each cooking segment to make sure the chocolate does not go above 82 to 85 degrees. Repeat until the chocolate is soft enough to stir; stir until smooth and almost pourable. If the chocolate becomes too hot, stir in an extra bit of finely chopped chocolate to reduce the temperature.

Place the wafers on a sheet of parchment or wax paper. Dip a corner or half of each cookie into the chocolate, then place on the paper, letting the chocolate set before serving or storing the cookies.

**Recipe Source:**

From chef-restaurateur Joseph Poupon of Patisserie Poupon in Georgetown.

60 calories, 3g fat, 2g saturated fat, 10mg cholesterol, 15mg sodium, 8g carbohydrates, 0g dietary fiber, 4g sugar, 0g protein. 

http://www.washingtonpost.com/wp-srv/special/lifestyle/holiday-guide-2011/giftsindex/cookies-index.html