Raspberry Cream Wafers


Makes 60 wafers


These elegant wafers will dress up any holiday brunch or celebration.


2 1/3 cups WHITE LILY Enriched Bleached All-Purpose Flour

1 1/2 cups butter, softened, divided

1/3 cup heavy cream

1/4 cup granulated sugar

1 1/2 cups powdered sugar

1/2 teaspoon almond extract

2 tablespoons Red Raspberry Preserves



1.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.

2.Heat oven to 375 degrees. Cover a sheet of wax paper with granulated sugar.

3.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).

4.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.

5.Bake 7 to 9 minutes, or until edges begin to brown. Cool on wire rack.

6.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.

7.Stir in raspberry preserves to achieve a swirled appearance. Just before serving, sandwich two cookies together with 1 teaspoon of filling.


Find this recipe and more holiday treats at whitelily.com