Pastel Cream Wafers

By dette

High sparkle sanding sugar is a little coarser than granulated sugar. It's available where cake decorating supplies are sald and by mail.

Ingredients

• 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.

Details

Servings 20
Preparation time 30mins
Cooking time 38mins

Preparation

Step 1

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.

Frosting:
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.