Pastel Cream Wafers
High sparkle sanding sugar is a little coarser than granulated sugar. It's available where cake decorating supplies are sald and by mail.
- 1/2 c cold butter (no substitutes)
- 1 c. all-purpose flour
- 3-4 tbsp light cream or half-and-half
- Sanding sugar or granulated sugar
- Powdered sugar Frosting.
- 1 c. sifted powdered sugar,
- 1 tblsp softened butter (no substitutes)
- 1/2 t vanilla
- 1 drop food coloring,
- enough light cream or half and half (about 1 tablesppon) to make a spreadable frosting.
Preparation time 30mins
Cooking time 38mins
Heat oven to 375. cut butter into flour in a medium mixing bowl till pieces are the size of small peas. Sprinkle 1 tablespoon of the cream over part of mixture. Gently toss with a fork and push to side of bowl. Repeat till all is moistened. Form into a ball.
Roll dopugh on alightly floured surface till slightly less than 1/8 inch thick. cut into rounds with a scalloped 1 3/4 inch round cookie cutter. Dip one side of each round in sugar. Place cutouts, sugared ides up 1 inch aprt on an ungreased cookie sheet. With a fork, prick four parallel rows in each cutout. Bake for 8-10 minutes or till edges just begin to brown. Transfer to wire racks and cool. Spread a scant 1 teaspoon powdered sugar frosting on the flat side of half of the cookies. Top with the remaining cookies, flat side down. makes aobut 20 sandwiches.
stir together sugar, butter vanilla food coloring and craem to make spreadable frosting.
Place unfilled cutout in layers separated by waxed paper in an airtight container; cover. Stor at room tempearature up to 1 week or freeze up to 3 months. Fill just before serving.