Pastel Cream Wafers
By Mderosa7
High-sparkle sanding sugar is a little coarser than granulated sugar. It's available where cake decorating supplies are sold and by mail.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cold butter (no substitutes)
- 3 - 4 tablespoons half-and-half or light cream
- 1 recipe Powdered Sugar Frosting
- Powdered sugar
- Powdered Sugar Frosting
- 1 cup sifted powdered sugar
- 1 tablespoon butter (no substitutes), softened
- 1/2 teaspoon vanilla
- 1 drop food coloring
- 1 tablespoon half-and-half or light cream
Details
Preparation
Step 1
1. Preheat oven to 375 degrees F. Place flour in a medium bowl. Using a pastry blender, cut in butter until pieces are pea-size. Sprinkle 1 tablespoon of the half-and-half over part of mixture. Gently toss with a fork and push to side of bowl. Repeat until all is moistened. Form dough into a ball.
2. On a lightly floured surface, roll dough until slightly less than 1/8 inch thick. Using a 1-3/4-inch fluted round cookie cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet.
3. Bake for 8 to 10 minutes or until edges start to brown. Transfer cookies to a wire rack; cool.
4. Spread Powdered Sugar Frosting on bottoms of half of the cookies, using scant 1 teaspoon for each cookie. Top with the remaining cookies, bottoms sides down. Before serving, sprinkle with powdered sugar.
Powdered Sugar Frosting
1. In a small bowl stir together powdered sugar, butter, vanilla, food coloring, and enough of the light cream or half-and-half to make a spreadable frosting.
Storage
To Store:
Place sandwich cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Before serving, thaw cookies, if frozen, and sprinkle with more powdered sugar, if desired.
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