Pastel Cream Wafers

These cookies not only look beautiful,

they taste delicious.

I didn't have a cookie cutter small enough so I used a gelatin mold. Here is the recipe:

1/2 cup cold butter

1 cup all-purpose flour

3 to 4 tablespoons light cream

or half-and-half 

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.

Hope you enjoy them.

Bon Appetit!