Raspberry Sandwich Wafers

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  • 2 cups all-purpose flour
  • 3/4 cup butter, softened
  • 2/3 cup confectioners' sugar
  • 5 tablespoons whipping cream
  • Sugar


  • 1 1/2 cups confectioners' sugar
  • 2 tablespoons butter, softened
  • 4 teaspoons whipping cream
  • 1 teaspoon raspberry-flavored coffee drink syrup*

* Substitute 3/4 teaspoon raspberry flavoring.


  1. Heat oven to 375 degrees F.
  2. Combine flour, 3/4 cup butter and 2/3 cup 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 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, combine 1 1/2 cups confectioners' sugar, 2 tablespoons butter, 4 teaspoons whipping cream and raspberry syrup in small mixer bowl. Beat at medium speed until creamy (1 to 2 minutes).
  6. Spread scant teaspoonful filling on unsugared side of 1 cookie; top with second cookie. Squeeze together gently. Repeat with remaining cookies.

Yield: 4 dozen sandwich cookies

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