These cookies are so delicious with their light and flaky wafer and sweet and delicate buttercream. Fun to wrap for a teacher gift, for a friend, or just to make for your Valentine's dessert.
Ingredients for Wafer:
2 Cups Flour
1 Cup Butter, softened
1/3 Cup Heavy Whipping Cream
Sugar
Ingredients for Buttercream:
3/4 C Butter softened
2 1/4 Cup Powdered Sugar
1/2 Tbsp. Raspberry extract
A few drops of pink food coloring
Mix all ingredients together until a dough forms. Cover and refrigerate for at least 2 hours.
Preheat oven to 375. Place about 1/2 Cup of sugar into a shallow plate. Now, take out dough and roll out cookie dough 1/3 at a time, making sure to keep it chilled while you roll out each bit. Cut out dough with a small heart cookie cutter (mine was about 2" wide and tall).
Place hearts into sugar and cover on both sides. Before I cook them all, I sprinkle some more sugar on the cookies to make sure they all have a good amount. Cook for around 7 minutes.
Once completely cooled, you can make up your buttercream. Beat butter with a mixer until smooth. Add powdered sugar and raspberry extract. Beat until fluffy. Add food coloring to your liking. Pipe the buttercream on the bottom of one cookie and sandwich a top on top. Enjoy!
These cookies are so pretty!
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