Cookie Recipes

Raspberry Sandwich Wafers

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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

  1. Heat oven to 375 degrees F.
  2. 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.
  3. 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.
  4. Bake for 7 to 9 minutes or until edges are lightly browned. Cool completely.
  5. Meanwhile, make the Filling.

Filling

  1. Combine confectioners' sugar, butter, whipping cream and raspberry syrup in small mixer bowl. Beat at medium speed until creamy (1 to 2 minutes).
  2. 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.



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