Cream Wafers
Makes about 602 cup all-purpose flour
1 cup margarine or butter
1/3 cup heavy cream
sugar
Creamy filling: below
Mix the ingredients to a dough and chill for an hour. Roll out half at a time to 1/8" thick and cut in 1 1/2" rounds. Carefully dip both sides of cookie in sugar and place on ungreased baking sheets lined with parchment paper. Poke with a fork 4 times and bake 7-9 min. at 375 F. When cool fill with filling and sandwich together.
Creamy filling:
3/4 cup powdered sugar
1 teaspoon vanilla (or other flavoring such as almond or peppermint)
1/4 cup margarine or butter
food color if desired
Mix all filling ingredients until smooth, add a few drops of water if needed.
Another website describes the recipe as: http://3littlewhites.blogspot.com/2007/02/happy-valentines-day-little-late.html
They are called Swedish Cream Waferss and they are YUMMY!
They are not very easy to make, but the end result is worth the effort!
*Here is the recipe if you want to try them at your home.
Wafer:
1 Cup butter, softened
1/3 cup heavy whipping cream
2 cups sifted all-purpose flour
*1/3 cup granulated sugar for decoration
Cream:
1/4 cup butter, softened
3/4 cup sifted confectioners sugar
1 egg yolk
1 teaspoon vanilla
food coloring
Directions:
1. Combine the 1 cup butter, cream, and sifted flour. Mix well and chill for at least 1 hour.
2. Preheat oven to 375 degrees F.
3. On a floured board, roll out 1/3 of the dough to 1/8 inch thick. Cut with 1 1/2 inch round (or heart!) cookie cutter. Transfer rounds to waxed paper heavily covered with sugar. Turn rounds so that both sides are coated with sugar. place rounds on ungreased baking sheets and prick each round with a fork about four times. Repeat with remaining dough.
4. Bake at 375 for 7-9 minutes. Let cookies cool then put together with filling.
5. To make filling: Blend the remaining 1/4 cup of butter, confectioners sugar, egg yolk (I do not use this because
6. Enjoy!
Raspberry Cream Wafers from the website: http://www.seasonedwithlove.com/raspberry_cream_wafers.htm
Cookie Dough
3/4 cup butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1 teaspoon salt
Raspberry Cream Filling
1/2 cup butter, softened
2 cups confectioners' sugar
1/2 teaspoon almond extract
2 tablespoons raspberry jam
1 teaspoon whole milk
Party sugar or multi-colored sugar crystals
DIRECTIONS FOR COOKIE DOUGH
1. Cookie dough: In large bowl, use mixer to beat butter and sugar until fluffy;
beat in eggs and vanilla.
2. Sift flour, baking soda, cream of tartar and salt over
creamed butter; beat on low speed just until a dough forms.
3. Place dough in freezer for 15 minutes to firm enough to roll.
4. Preheat oven to 350 degrees.
5. Roll 1/2 of the dough at a time out on a well-floured
breadboard. The dough may be between 1/8 and 1/4 of an
inch thick. Cut out shapes with a 1-inch size flower cookie
cutter. Place the bits of cut dough back into the freezer to
cool. Cut a hole in the middle of half the cookies with the
small end of a 807 piping tip. Set on 4 parchment lined
baking trays. Bake each sheet for 7-10 minutes depending on
how thin the dough was rolled. Set cookies on cooling racks.
6. Icing: Using clean beaters, cream butter; add confectioners'
sugar on low speed. Add almond extract, raspberry jam and
milk. Continue to beat until fluffy. Fit a piping bag with a
number 12 piping tip. Fill bag with icing.
7. When cookies are completely cooled, pipe a generous amount
of icing onto the top of cookie without the cutout center.
Then gently top with cookie with cutout center. Press down
slightly. Immediately sprinkle with party sugar. Shake off
excess and set on a silver or doily lined tray.
Hint: For Valentines, cut out heart shapes and then cut a
smaller heart shape in half the cookies so the icing will show
through the top.
Makes 2-3 dozen depending on size of cookie cutter.
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