Post by Loupy on Nov 27, 2010 18:42:34 GMT -7
Raspberry Cream Wafers
PREP TIME: 20 min
COOK TIME: 10 min
YIELD: 60 wafers
Ingredients:
• 2 1/3 cups White Lily® All Purpose Flour
• 1 1/2 cups butter, softened, divided
• 1/3 cup heavy cream
• 1/4 cup granulated sugar
• 1 1/2 cups powdered sugar
• 1/2 teaspoon almond extract
• 2 tablespoons Smucker's® Red Raspberry Preserves
Directions:
COMBINE flour, 1 cup butter and cream in large bowl until blended.
Divide dough into thirds; shape each into a flattened ball. Wrap in plastic wrap; chill about 1 hour.
HEAT oven to 375°F. Cover a sheet of wax paper with granulated sugar.
ROLL one round of dough at a time to 1/8 to 1/4 inch thickness on floured pastry cloth (do not roll too thin).
CUT with 1 1/2-inch cookie cutter.
Place on prepared wax paper.
Turn to coat both sides of cookies.
Place on ungreased baking sheet about 1 inch apart.
Pierce each cookie 3 or 4 times with fork.
BAKE 7 to 9 minutes or until edges begin to brown.
Cool on wire rack.
BEAT remaining 1/2 cup butter, powdered sugar and almond extract in medium bowl with electric mixer until light and fluffy, about 2 or 3 minutes.
STIR in raspberry preserves to achieve a swirled appearance.
Just before serving, sandwich two cookies together with 1 teaspoon of filling.
PREP TIME: 20 min
COOK TIME: 10 min
YIELD: 60 wafers
Ingredients:
• 2 1/3 cups White Lily® All Purpose Flour
• 1 1/2 cups butter, softened, divided
• 1/3 cup heavy cream
• 1/4 cup granulated sugar
• 1 1/2 cups powdered sugar
• 1/2 teaspoon almond extract
• 2 tablespoons Smucker's® Red Raspberry Preserves
Directions:
COMBINE flour, 1 cup butter and cream in large bowl until blended.
Divide dough into thirds; shape each into a flattened ball. Wrap in plastic wrap; chill about 1 hour.
HEAT oven to 375°F. Cover a sheet of wax paper with granulated sugar.
ROLL one round of dough at a time to 1/8 to 1/4 inch thickness on floured pastry cloth (do not roll too thin).
CUT with 1 1/2-inch cookie cutter.
Place on prepared wax paper.
Turn to coat both sides of cookies.
Place on ungreased baking sheet about 1 inch apart.
Pierce each cookie 3 or 4 times with fork.
BAKE 7 to 9 minutes or until edges begin to brown.
Cool on wire rack.
BEAT remaining 1/2 cup butter, powdered sugar and almond extract in medium bowl with electric mixer until light and fluffy, about 2 or 3 minutes.
STIR in raspberry preserves to achieve a swirled appearance.
Just before serving, sandwich two cookies together with 1 teaspoon of filling.
