Chocolate Wafers With Raspberry Cream Recipes

Steps:

• COMBINE flour, 1 cup butter and cream in large bowl until blended. Divide dough into thirds; shape each into a flattened ball. Wrap in plastic wrap; chill about 1 hour.
• HEAT oven to 375 degrees F. Cover a sheet of wax paper with granulated sugar.
• ROLL one round of dough at a time to 1/8 to 1/4 inch thickness on floured pastry cloth (do not roll too thin).
• CUT with 1 1/2-inch cookie cutter. Place on prepared wax paper. Turn to coat both sides of cookies. Place on ungreased baking sheet about 1 inch apart. Pierce each cookie 3 or 4 times with fork.
• BAKE 7 to 9 minutes or until edges begin to brown. Cool on wire rack.
• BEAT remaining 1/2 cup butter, powdered sugar and almond extract in medium bowl with electric mixer until light and fluffy, about 2 or 3 minutes.
• STIR in raspberry preserves to achieve a swirled appearance. Just before serving, sandwich two cookies together with 1 teaspoon of filling.

Steps:

• Preheat oven to 375 degrees.
• Line two rimless baking sheets with parchment paper and set aside until needed.
• Chocolate Wafers.
• Beat butter with icing sugar until fluffy.
• Next add the egg and vanilla, mix well.
• In a separate bowl, sift together the flour, cocoa powder and salt.
• Stir into butter mixture in two additions to form smooth soft dough.
• Divide dough in half and shape each into 8-inch log and wrap in plastic wrap and chill for 3 - 4 hours. (until firm enough to slice,).
• Cut into thin slices, about 1/8-inch thick.
• Place cookie slices, 1 inch apart, on prepared baking sheets.
• Bake in top and bottom thirds of 375°F oven.
• Switch and rotate pans halfway through baking, until wafers are just firm to the touch and slightly darkened, about 9 minutes.
• Let cool for 2 minutes on pan, then transfer wafers to rack and let cool completely.
• In a small bowl, whip together heavy cream, granulated sugar and orange rind and Grand Marnia.
• Divide wafers into 5 batches. Arrange 1 batch in single layer on flat glass cake pan. Break wafers into smaller pieces to fill in gaps as necessary.
• Then cover the wafers with one-sixth of the whipped-cream mixture.
• Add second layer of wafers and cream then place half of the raspberries over the cream.
• Repeat with 2 more layers of cream and wafers.
• Lastly, cover the top of the cake with the remaining cream mixture.
• Loosely drape with plastic wrap and refrigerate for 6 hours.
• When ready to serve garnish with the remaining raspberries and sprinkle with a light dusting of powdered sugar.