Pink Piccadilly Pastries

Pink Piccadilly Pastries

Sparkling Raspberry Cream Wafers

Today I’m revisiting a recipe that I blogged about almost 3 years
ago – Cream Wafers!  I can’t believe it’s been so long since I made 
these yummy cookies!  Cream Wafers are wonderful little buttery bites 
that remind me of piecrust cookies with a delicious buttercream filling.

 These cookie sandwiches aren’t overly sweet because the dough
doesn’t have any sugar in it – just a sprinkling of pretty sugar on top.
They are a popular choice for wedding or shower teas.
I made a wonderful Raspberry Lemon Buttercream for these. 
Adding fresh lemon juice to the filling gives it that little bit of 
tartness that really complements the sweet raspberry buttercream!
The dough is very easy to work with. Roll out on a 
lightly floured surface and cut out shapes using any
cookie cutter that you like.
I love hearts – even when it’s not Valentine’s Day!
Use your fork to make the characteristic holes in the cookies, then
sprinkle with sparkling sugar.
I like to pipe the filling because it just goes faster, but you can
just spread with a knife. 
Bake for 12 minutes, let cool and sandwich 2 cookies together
with the Raspberry Lemon Buttercream.
RASPBERRY CREAM WAFERS
Ingredients

2 1/3 cups all purpose flour
1 1/2 cups butter, softened, divided
1/3 cup heavy cream
1/4 cup sparkling sugar
1 1/2 cups powdered sugar
2 tablespoons raspberry jam
2 teaspoons lemon juice

Directions

Combine flour, 1 cup of the butter and cream in a
large bowl until blended. Divide dough into thirds;
shape each into a flattened ball. Wrap in plastic wrap;
chill about an hour.

Heat oven to 375F degrees. Roll one round of dough at
a time to 1/4 inch thickness on a floured counter. Cut
with 1 1/2-inch cookie cutter. Place on parchment 
lined baking sheet about 1 inch apart and sprinkle with 
sparkling sugar.  Pierce each cookie 3 or 4 times with
a fork.  Bake 9-12 minutes or until edges begin to brown. 
Cool on wire rack.

Beat remaining 1/2 cup butter, powdered sugar,
raspberry jam and lemon juice in medium bowl
with mixer until light and fluffy – about 2-3
minutes.

Just before serving, sandwich two cookies together 
with 1 teaspoon of the filling. Makes 60 wafers.
And here’s what do you do with leftover frosting……
I really do love Cream Wafers!! xo!!


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Comments

  6. Hi Tami! I think that milk would work. (I assume your referring to the unsweetened condensed milk) It just might give slightly different results because condensed milk isn't as thick as heavy cream and isn't as high in fat. Worth a try! Thanks!!

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About Pink

Welcome! I’m Jina, the Baker, Photographer and Afternoon Tea Caterer behind Pink Piccadilly Pastries! I’m here to share sweet, simple & Tried & True Recipes & Tips for Afternoon Teas.

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