Wafer Sandwich Cookies
Author: Merry Citarella
Recipe type: Baking
Serves: 12
- ½ cup unsalted butter, softened
- ¼ cup sugar
- 2 teaspoons vanilla
- 1 cup flour
- 2 to 3 tablespoons half-and-half
- sugar to dip wafers in
- FILLING:
- ½ cup unsalted butter, softened (1 stick)
- 1 teaspoons vanilla
- 1½ to 2 cups confectioners' sugar
- food coloring as you like
- For the cookies, with mixer, beat butter until fluffy.
- Add ¼ cup sugar and vanilla, mixing 3 or 4 minutes.
- Add flour. Dough will be very dry and crumbly.
- Mix in 2 tablespoons of half and half. It should be sticky at this point.
- If still too dry add 1 more tablespoon for cream.
- Wrap in in plastic wrap or put in an air tight container and refrigerate for at least 2 hours up to a few days.
- When ready to finish the cookies, preheat oven to 350 degrees.
- Place dough on a floured countertop or parchment paper.
- Cover it with another piece of parchment, and roll out very thin.
- Using a cookie cutter, 2" or so in size, cut them out.
- Dip each one in sugar as you put them on a cookie sheet lined with parchment paper.
- Pierce each with a fork several times so they remain flat.
- Bake for 8 minutes, or until set. You don't want them to brown at all.
- Let them cool for 5 minutes on the pans, then slide the parchment paper off, and allow them to cool further.
- For the Buttercream Filling: Using mixer soften and fluff ½ cup of butter (one stick).
- Add 1½ cups powdered sugar and vanilla, mixing about 5 minutes, until it's fluffy.
- If you prefer thicker frosting, you can add up to ½ cup more powdered sugar.
- Add food coloring of your choice very slowly, mixing it in.
- Frost a cookie with up to 2 tablespoons of buttercream, then top with another cookie, pushing down gently.
- You should have 12 to 14 cookies when done.
Recipe by JAQUO Lifestyle Magazine at https://jaquo.com/wafer-cookies/
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