Cookie Recipes
Raspberry Sandwich Wafers
Yield: 4 dozen sandwich cookies
Ingredients
Cookies
- 2 cups all-purpose flour
- 3/4 cup butter, softened
- 2/3 cup confectioners' sugar
- 5 tablespoons whipping cream
- Granulated sugar
Filling
- 1 1/2 cups confectioners' sugar
- 2 tablespoons butter, softened
- 4 teaspoons whipping cream
- 1 teaspoon raspberry-flavored coffee drink syrup*
Instructions
Cookies
- Heat oven to 375 degrees F.
- Combine flour, butter and confectioners' sugar in large mixer bowl. Beat at low speed, scraping bowl often, until crumbly (2 to 3 minutes). Gradually stir in 5 tablespoons whipping cream by hand.
- Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with a 1 1/2 inch cookie cutter. Dip 1 side of each cookie into sugar. Place 1 inch apart onto ungreased cookie sheets, sugared-side up.
- Bake for 7 to 9 minutes or until edges are lightly browned. Cool completely.
- Meanwhile, make the Filling.
Filling
- Combine confectioners' sugar, butter, whipping cream and raspberry syrup in small mixer bowl. Beat at medium speed until creamy (1 to 2 minutes).
- Spread scant teaspoonful filling on unsugared side of 1 cookie; top with second cookie. Squeeze together gently. Repeat with remaining cookies.
Notes
* Substitute 3/4 teaspoon raspberry flavoring.