Chocolate Wafers with Raspberry Cream |
| Name: |
Amanda Green |
| Base: |
Fort Stewart |
| Recipe: |
1 cup all-purpose flour
1/2 cup (1 stick) butter, softened
2 tablespoons granulated sugar
4 teaspoons whipping cream
1 ounce (1/2 bar) Unsweetened Chocolate Baking Bars, melted, cooled
1 1/2 cups powdered sugar
1/2 cup (1 stick) butter, softened
1 1/2 teaspoons raspberry-flavored coffee drink syrup or strawberry syrup
Directions:
PREHEAT oven to 400° F. Grease 2 baking sheets.
FOR COOKIE:
COMBINE flour, 1/2 cup butter, sugar and whipping cream in large mixer bowl. Beat at low speed for 1 to 2 minutes, scraping bowl often, until well mixed. Add melted chocolate; beat until well mixed. Divide dough in half; wrap in plastic food wrap. Refrigerate for 1 to 2 hours or until firm.
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 round or square cookie cutters. Dip both sides of each cookie in powdered sugar. Place cookies 2 inches apart onto prepared baking sheets; prick several times with fork.
BAKE for 6 to 8 minutes or until set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
FOR FILLING:
COMBINE powdered sugar, 1/2 cup butter and flavored syrup in small mixer bowl. Beat at medium speed for 4 to 5 minutes, scraping bowl often, until light and fluffy. Carefully put cookies together in pairs, using 1 teaspoonful filling for each sandwich cookie.
*Substitute 1 1/2 teaspoons strawberry syrup.
|
| |
|
|
