|
Cookie
Dough
3/4 cup butter, softened
1
cup granulated sugar
2
large eggs
1
teaspoon vanilla extract
2
1/2 cups all-purpose flour
1
teaspoon baking soda
1/2
teaspoon cream of tartar
1
teaspoon salt
Raspberry
Cream Filling
1/2 cup butter, softened
2
cups confectioners' sugar
1/2
teaspoon almond extract
2
tablespoons raspberry jam
1
teaspoon whole milk
Party
sugar or multi-colored sugar crystals
Kitchen
Essentials
1.
Cookie dough:
In large bowl, use mixer to beat butter and sugar until
fluffy;
beat in eggs and vanilla.
2.
Sift flour, baking soda, cream of tartar and salt over
creamed butter; beat on low speed just until a dough forms.
3.
Place dough in freezer for
15 minutes to firm enough to
roll.
4.
Preheat oven to 350
degrees.
5.
Roll 1/2 of the dough at a time out on a well-floured
breadboard. The dough may be between 1/8 and 1/4 of an
inch thick. Cut out shapes with a 1-inch size flower cookie
cutter. Place
the bits of cut dough back into the freezer to
cool. Cut a
hole in the middle of half the cookies with the
small end of a 807 piping tip. Set on 4 parchment lined
baking trays. Bake each sheet for 7-10 minutes depending on
how thin the dough was rolled. Set cookies on cooling racks.
6.
Icing: Using clean beaters, cream butter; add
confectioners'
sugar on low
speed. Add almond
extract, raspberry jam and
milk. Continue to
beat until fluffy. Fit
a piping bag with a
number 12 piping tip. Fill bag with icing.
7.
When cookies are completely cooled, pipe a generous
amount
of icing onto the top of cookie without the cutout
center.
Then gently top with cookie with cutout center. Press down
slightly. Immediately
sprinkle with party sugar. Shake off
excess and set on a silver
or doily lined tray.
Hint: For
Valentines, cut out heart shapes and then cut a
smaller heart shape in half
the cookies so the icing will show
through the top.
Makes 2-3 dozen
depending on size of cookie cutter.
Graduated Daisy Cookie Cutter Set
Raspberry Cream Wafers in Flower shapes :),
September 28, 2000
I love the fact that you can use the largest cookie cutter
and the smallest cookie cutter to make cream filled
wafers. You can also use the suggested piping tip, but the
small flower cutter makes a nice presentation. Metal
cutters are top because they are sharp and last a long
time. Just remember to dry them out in the oven after
washing them. This prevents rusting
|
Click
here for a printable version
More
Recipes
|
