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Ingredients:
wafer -
•1 cup (2 sticks) unsalted butter, softened
•1/3 cup heavy cream
•2 cups all-purpose flour
•1/2 cup granulated sugar
creamy filling -
•1/4 cup (1 stick) unsalted butter, softened
•3/4 cup powdered sugar
•1 t vanilla
•food coloring
Directions:
1.In a medium bowl, mix butter, whipping cream and flour thoroughly with an electric mixer or spoon. Cover and refrigerate for at least an hour.
2.Heat oven to 375 degrees F. On lightly floured surface, roll about 1/3 of the dough at a time until 1/8 inch thick (keep remaining dough in the fridge until ready to roll). Cut into 1 1/2 inch rounds or any other shape of the same size.
3.Place 1/2 cup of granulated sugar in a shallow bowl. After cutting out the shapes, coat each cookie on both sides with sugar before placing on an ungreased cookie sheet.
4.Place the sugared cut-outs about an inch apart. Prick with fork 3-4 times.
5.Bake 7-9 minutes or until just set, but not brown, rotating half way through bake time. Cool the cookies on a wire rack.
6.Make creamy filling. In a small bowl, beat butter, powdered sugar, and vanilla with a spoon until smooth and fluffy. Stir in a few drops of food coloring. A few drops of water can be added if necessary to make the filling spreadable. (Divide the frosting in half and color each half a different color, if you’re feeling festive.)
7.Put cookies together in pairs (bottoms together) with creamy filling. Be sure to eat all the cookies that aren’t perfect.
wafer -
•1 cup (2 sticks) unsalted butter, softened
•1/3 cup heavy cream
•2 cups all-purpose flour
•1/2 cup granulated sugar
creamy filling -
•1/4 cup (1 stick) unsalted butter, softened
•3/4 cup powdered sugar
•1 t vanilla
•food coloring
Directions:
1.In a medium bowl, mix butter, whipping cream and flour thoroughly with an electric mixer or spoon. Cover and refrigerate for at least an hour.
2.Heat oven to 375 degrees F. On lightly floured surface, roll about 1/3 of the dough at a time until 1/8 inch thick (keep remaining dough in the fridge until ready to roll). Cut into 1 1/2 inch rounds or any other shape of the same size.
3.Place 1/2 cup of granulated sugar in a shallow bowl. After cutting out the shapes, coat each cookie on both sides with sugar before placing on an ungreased cookie sheet.
4.Place the sugared cut-outs about an inch apart. Prick with fork 3-4 times.
5.Bake 7-9 minutes or until just set, but not brown, rotating half way through bake time. Cool the cookies on a wire rack.
6.Make creamy filling. In a small bowl, beat butter, powdered sugar, and vanilla with a spoon until smooth and fluffy. Stir in a few drops of food coloring. A few drops of water can be added if necessary to make the filling spreadable. (Divide the frosting in half and color each half a different color, if you’re feeling festive.)
7.Put cookies together in pairs (bottoms together) with creamy filling. Be sure to eat all the cookies that aren’t perfect.
