Re: Rsn Cookie Exchange!
Raspberry Cream Wafers
Cookie:
2 1/3 cups All-Purpose Flour
1 cup butter, softened
1/3 cup whipping cream
sugar, as needed for coating dough
Filling:
1/2 cup butter or margarine, softened
1 1/2 cups confectioners sugar
1/2 teaspoon almond extract
2 tablespoons raspberry preserves
Combine flour, 1 cup butter and whipping cream until blended. Divide dough into thirds and shape each into a flattened ball. Wrap in plastic wrap and chill about 1 hour. (This is easy to make ahead because you can chill it for up to 24 hours, and finish when you have more time.)
Preheat oven to 375 F. Working with one of the shaped dough rounds at a time, roll to 1/4 inch thickness on floured pastry cloth. If dough is rolled too thin, it will be difficult to remove from baking sheet. Cut with 1 1/2 inch cutter. Place rounds on a sheet of waxed paper which has been covered with sugar. Turn to coat both sides of rounds. Place on ungreased baking sheet about 1 inch apart. Pierce each round 3 or 4 times with fork. Bake 7 to 9 minutes or until edges just begin to brown. Cool on wire rack.
For filling, beat 1/2 cup butter or margarine, 1 1/2 cups confectioners sugar and almond extract until light and fluffy, about 2 or 3 minutes with electric mixer. Sitr in raspberry preserves to achieve a swirled appearance. (Again, this can be made ahead, and stored in the refrigerator.)
Just before serving, sandwich two cookies together with desired amount of filling. Makes about 5 dozen.
|