Parisian Cream Wafers Delight (Print Version)
# Ingredients:
→ Cookies
01 -
1 cup unsalted butter, room temperature
02 -
2 cups all-purpose flour
03 -
1/3 cup heavy cream
04 -
1/2 cup granulated sugar
→ Frosting
05 -
1/2 cup unsalted butter, room temperature
06 -
1/4 teaspoon kosher salt
07 -
1 1/2 cups powdered sugar
08 -
2 teaspoons vanilla extract
09 -
2 to 4 tablespoons heavy cream, room temperature
10 -
Food coloring, optional
# Instructions:
01 -
In a bowl beat butter until light and fluffy, about 2 to 3 minutes, scraping the bowl periodically. With the mixer on low, slowly add the flour followed by the cream, mixing until it forms a dough. Cover the dough with plastic wrap and refrigerate for a minimum of 2 hours.
02 -
Preheat oven to 375°F and line two baking sheets with parchment paper. Set aside. Prepare the granulated sugar in a bowl.
03 -
On a lightly floured surface, roll out the dough to 1/8th-inch thickness. Use a cookie cutter or a small round cup rim to cut out the cookies. Press the tops of the cookies into the sugar and place onto the prepared baking sheet. Using a fork, prick the tops of the cookies.
04 -
Bake for 7 to 9 minutes, removing from the oven before the cookies start to brown. Cool completely.
05 -
In a bowl beat butter and salt until smooth, fluffy, and lump-free, about 3 to 5 minutes. Gradually add in powdered sugar followed by the vanilla. Slowly add the heavy cream a tablespoon at a time until it reaches a thick but spreadable consistency. Divide the frosting in half and color it with food dye, if desired.
06 -
Spread frosting onto one bottom side of a cookie and sandwich another cookie bottom on top. Repeat with the remaining cookies.