Cream-Filled Wafer Cookies




1 cup all-purpose flour

1/2 cup Butter, softened

2 tablespoons sugar

4 teaspoons Heavy Whipping Cream

1 (1-ounce) square unsweetened baking chocolate, melted, cooled




1-1/2 cups powdered sugar

1/2 cup Butter, softened

1-1/2 teaspoons raspberry-flavored coffee drink syrup or

1-1/2 teaspoons strawberry syrup


Combine flour, 1/2 cup butter, sugar and whipping cream in large bowl. Beat at low speed, scraping bowl often, until well mixed. Add melted chocolate; beat until well mixed. Divide dough in half; wrap in plastic food wrap. Refrigerate until firm (1 to 2 hours).

Heat oven to 400F.

Roll out dough on well-floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 1-1/2-inch heart-shaped, star shaped or circle cookie cutter. Dip both sides of each cookie in sugar. Place cookies 2 inches apart onto greased cookie sheets; prick several times with fork. Bake for 6 to 8 minutes or until set. Let stand 2 minutes; remove from cookie sheets. Cool completely.

Combine powdered sugar, 1/2 cup butter and raspberry-flavor syrup in small bowl. Beat at medium speed, scraping bowl often, until light and fluffy.

For each sandwich cookie, place 1 teaspoon filling onto 1 cookie, bottom-side up. Top with second cookie, bottom-side down; press down lightly



3 dozen sandwich cookies


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