My niece, Katlynn wanted to make some
Pastel Cream Wafer Cookies.
She's visiting with her family from Ririe, Idaho.
They have 100 acres of land, raising alfalfa and cattle.
They also have chickens, horses, dogs, rabbits, sheep, goats, cats and birds! Oh my!! It's a beautiful house they live in about
5,000 sq. ft. I'll have to have them send me some pictures of it to share with you. Stan's brother, John, built a beautiful barn also.
Michelle, his wife and Christopher their son have lots of chores to do. But they wouldn't have it any other way. They love their ranch!
We're so happy they could come out for a visit!
Well, back to the recipe:
We got out all the ingredients and started rolling out the dough.
It's great having helpers in the kitchen.
1/2 cup cold butter
1 cup all-purpose flour
3 to 4 tablespoons light cream
Sanding sugar or granulated sugar
Powdered Sugar Frosting
Heat oven to 375. Cut butter into flour in a medium mixing bowl till pieces
are the size of small peas. Sprinkle 1 tablespoon of the cream over part of
mixture. Gently toss with a fork and push to side of bowl. Repeat till all is
moistened. Form into a ball.
Roll dough on a lightly floured surface till sightly less than 1/8 inch thick. Cut
into rounds with a scalloped 1 3/4 inch round cookie cutter. Dip one side of each
round in sugar. Place cutouts, sugared sides up, 1 inch apart on an ungreased cookie
sheet. With a fork, prick four parallel rows in each cutout. Bake for 8-10 minutes
or til edges just begin to brown. Transfer to wire racks and cool.
Spread a scant 1 teaspoon Powdered Sugar Frosting on the flat side of half of the cookies.
Top with the remaining cookies, Flat sides down. Makes about 20 sandwiches.
Powdered Sugar Frosting
Stir together 1 cup sifted powdered sugar
1 tablespoon softened butter (no substitutes)
1/2 teaspoon vanilla
1 drop food coloring
and enough light cream or half-half (about 1 tablespoon) to make a spreadable frosting.
To store: Place unfilled cutouts in layers separated by wax paper in an airtight
container; cover. Store at room temperature up to 1 week or freeze up to 3 months.
Fill just before serving.
It was so much fun making cookies with Katlynn.
We'll have to bake some more before she leaves.
I'm sending out some special Hugs and Kisses to
She's in Europe right now with her boyfriend, Justin
and his family.
Think of us when you're having that dessert in Paris!