Friday, February 6, 2015

Cream Wafer Sandwich Cookies with Raspberry Buttercream


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!




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