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

Adapted from White Lily

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!!