CREAM WAFERS
My sons used to help me make these cookies, and now my oldest granddaughter helps. When the smaller grandchildren are home, they help, too. The cute little sandwich cookies are tender, buttery and melt-in-your-mouth good! -Linda Clinkenbeard, Vincennes, Indiana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, beat butter, flour and cream. Cover and refrigerate 1 hour or until easy to handle. , Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 1-1/4-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Sprinkle with sugar. Prick each cookie 3-4 times with a fork. , Bake 7-9 minutes or until set. Remove to wire racks to cool., In a small bowl, combine butter, confectioners' sugar, vanilla and enough cream to achieve desired consistency. Remove half to another bowl; tint one portion of filling with red food coloring and the other half with green. Carefully spread filling on bottom of half of the cookies; top with remaining cookies.
Nutrition Facts : Calories 91 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 59mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
CREAM WAFERS
Cookies with a creamy butter filling.
Provided by FARMLIFE
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 30
Number Of Ingredients 8
Steps:
- Mix flour and 1 cup of butter or margarine thoroughly. Stir in whipping cream and mix well. Chill 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Roll dough 1/8 inch thick on lightly floured board. Cut into 1 1/2 inch rounds. Transfer to waxed paper heavily sprinkled with sugar, turning to coat both sides. Place on un- greased baking sheet. Prick in 4 places with fork. Bake 7 to 9 minutes or until slightly puffed. Put two cooled cookies together with filling.
- To Make Filling: Blend 1/4 cup soft butter, 3/4 cup sifted confectioners' sugar, 1 egg yolk, and 1 tsp. vanilla. If desired, tint with food coloring.
Nutrition Facts : Calories 130.2 calories, Carbohydrate 11.8 g, Cholesterol 30.8 mg, Fat 8.9 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 5.5 g, Sodium 56 mg, Sugar 5.3 g
LAYERED RASPBERRY DREAM
A light and tasty dessert that is perfect for summer gatherings. You can substitute different fruits as well!
Provided by MommaBear
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 3h30m
Yield 12
Number Of Ingredients 12
Steps:
- Combine graham cracker crumbs, brown sugar, and cinnamon in a bowl; stir in melted butter. Set aside 1/2 cup of graham cracker mixture; press remaining mixture into a 9x13-inch dish. Chill crust until firm, about 30 minutes.
- Beat cream cheese, confectioners' sugar, and 1 teaspoon vanilla extract together in a bowl until soft and fluffy. Spread cream cheese mixture over graham cracker crust and chill until firm, about 30 more minutes.
- Whisk raspberry gelatin and boiling water together in a separate large bowl until gelatin has dissolved; stir in lemon juice. Gently fold frozen raspberries into warm gelatin; cold raspberries will cause gelatin to begin to set. Spread raspberry mixture over cream cheese layer in pan.
- Spread whipped topping over raspberries and sprinkle dessert with reserved crumb topping. Chill at least 2 more hours.
Nutrition Facts : Calories 351.1 calories, Carbohydrate 41.5 g, Cholesterol 40.9 mg, Fat 20 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 13.2 g, Sodium 207 mg, Sugar 34.1 g
RASPBERRY CREAM WAFERS
Make and share this Raspberry Cream Wafers recipe from Food.com.
Provided by Smuckersreg
Categories Dessert
Time 30m
Yield 60 wafers
Number Of Ingredients 7
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.
Nutrition Facts : Calories 60.2, Fat 5.1, SaturatedFat 3.2, Cholesterol 14, Sodium 41.1, Carbohydrate 3.9, Sugar 3.8, Protein 0.1
CHOCOLATE WAFER, ORANGE & RASPBERRY - CREAM CAKE
Wow, what flavors. This special cake is worth the extra effort. The big kids around here go crazy for this tasty cake. I hope that you also enjoy this light, fluffy, creamy treat.
Provided by Baby Kato
Categories Dessert
Time 6h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 509.8, Fat 38.6, SaturatedFat 23.9, Cholesterol 139.8, Sodium 163.2, Carbohydrate 39.4, Fiber 3, Sugar 16.4, Protein 4.7
RASPBERRY CREAM TORTE
Very special 9/10 layer cake/torte. Gorgeous presentation, impressive! Originally from Canadian Living magazine.
Provided by Derf2440
Categories Dessert
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Wafers:.
- Trace two 8-inch circles on each of two pieces of parchment paper.
- Invert and place on baking sheets.
- In a large bowl, lightly whisk egg whites, gradually whisk in sugar, flour, butter, water and vanilla just until blended.
- Drop 1/3 cup batter onto each circle, gently spread to cover circle.
- Bake one sheet at a time in upper half of 400°F oven for 8 to 10 minutes or until edges are just beginning to brown, let cool on baking sheet on rack for 2 minutes.
- Using metal spatula, transfer wafers to flat surface, let cool completely.
- Repeat with remaining batter to make 9 wafers.
- (Wafers can be layered between waxed paper in airtight container and stored for up to 2 days).
- Raspberry Sauce:.
- In a food processor or blender, puree raspberries until smooth; press through sieve into bowl to remove seeds.
- Whisk in sugar and liqueur if using.
- (Sauce can be covered and refrigerated for up to 3 days.)
- In bowl, whip cream with icing sugar.
- Place one wafer on serving plate, spread with 1/2 cup of the whipped cream.
- Drizzle with 1/4 cup of the raspberry sauce.
- Repeat layering with remaining wafers, cream and sauce.
- Top with remaining wafer.
- Cover and refrigerate for 1 1/2 to 2 hours or until wafers have softened just enough to cut into wedges.
- Top last wafer with sifted icing sugar and whole half-frozen raspberries.
- (The raspberry makes a beautiful presentation, but any berry or fruit sauce can be used, or if you like any kind of icing may be used. Try chocolate garnished with mint or flavour the whipped cream with cocoa and maybe mint essence).
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