Parisian Cream Wafers

Ingredients

• 1 cup unsalted butter (Room temperature; for the cookies)
• 2 cup all-purpose flour (For the cookies)
• 0.333 cup heavy cream (For the cookie dough)
• 0.5 cup granulated sugar (For dipping the cookie tops before baking)
• 0.5 cup unsalted butter (Room temperature; for the frosting)
• 0.25 tsp kosher salt (For the frosting)
• 1.5 cup powdered sugar (For the frosting)
• 2 tsp vanilla extract (For the frosting)
• 2 tbsp heavy cream (Room temperature; add 1 tablespoon at a time, using 2 to 4 tablespoons total as needed for a thick but spreadable frosting)
• food coloring (Optional; for coloring the frosting)

Steps

1. 1

   Make the cookie dough. In a bowl, beat the room-temperature butter until light and fluffy, about 2 to 3 minutes, scraping down the bowl periodically.

2. 2

   With the mixer on low, slowly add the flour, followed by the heavy cream. Mix until the ingredients form a dough.

3. 3

   Cover the dough with plastic wrap and refrigerate for at least 2 hours.

4. 4

   Preheat the oven to 375°F. Line two baking sheets with parchment paper and set them aside. Place the granulated sugar in a bowl.

5. 5

   On a lightly floured surface, roll the chilled dough to 1/8-inch thickness. Cut out the cookies with a cookie cutter or the rim of a small round cup.

6. 6

   Press the tops of the cut cookies into the granulated sugar, then place them sugar-side up on the prepared baking sheets.

7. 7

   Prick the tops of the cookies with a fork.

8. 8

   Bake for 7 to 9 minutes, removing the cookies before they begin to brown. Cool them completely.

9. 9

   Make the frosting. Beat the room-temperature butter and kosher salt in a bowl for about 3 to 5 minutes, until smooth, fluffy, and free of lumps.

10. 10

    Gradually add the powdered sugar, followed by the vanilla extract. Slowly add the heavy cream 1 tablespoon at a time until the frosting reaches a thick but spreadable consistency.

11. 11

    Divide the frosting in half and color it with food coloring, if desired.

12. 12

    Spread frosting onto the bottom side of one cooled cookie. Place another cookie on top with its bottom side against the frosting to form a sandwich. Repeat with the remaining cookies and frosting.

Notes

The cookies should be removed from the oven before they start to brown. The source describes the finished cookies as flaky, tender, lightly crunchy from the sugar coating, and chewy in the center. A smaller cookie cutter can be used to make smaller, poppable cookies. Recipe adapted from Inspired By Charm and Pink Piccadilly Pastries.

Nutrition per serving

• dessert
• cookies
• sandwich cookies
• baked
• vegetarian
• make-ahead
• holiday baking