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Cream Wafer Sandwich Cookies with Strawberry Buttercream

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Description

These little heart-shaped cookies would make the sweetest gift, with two or three placed in a small bag, tied shut with a pale pink slippery satin ribbon.

Ingredients

  • FOR THE CREAM WAFER COOKIES:
  • 2 cups All-purpose Flour
  • 1 cup Unsalted Butter, Softened To Room Tempature
  • ⅓ cups Heavy Whipping Cream
  • ⅓ cups Sugar Or More As Needed For Dipping Cookies Into
  • FOR THE STRAWBERRY BUTTERCREAM:
  • ¾ cups Unsalted Butter, Softened To Room Temperature
  • 2-¼ cups Powdered Sugar
  • 1 Tablespoon Strawberry Extract
  • 3 drops Pink Or Red Food Coloring, Or As Needed To Reach Your Desired Color (I Used Americolor "Electric Pink")

Preparation

For the cream wafer cookies:

In the bowl of a stand mixer, mix flour, butter, and whipping cream until combined. Cover and refrigerate for at least 2 hours.

Preheat oven to 375°F. Place the sugar into a 9″ square pan and set aside.

Take about one-third of the cookie dough out of the refrigerator, keeping remaining dough refrigerated. Roll dough to 3/16″ thickness on a floured surface. Use a small heart-shaped cookie cutter (mine is 2″ wide x 1-1/2″ high) to cut out heart shapes. You could also just use a small round cookie cutter, about 1-1/2″ to 2″ in diameter. You will want to work swiftly, as the dough softens quickly as it warms.

With a thin metal spatula, transfer hearts to your prepared 9″ pan with the sugar. Turn hearts over so that sugar adheres to each side. Place hearts on an un-greased cookie sheet, about 1″ apart. Prick each heart several times with the tines of a fork (about 4 or 5 times). Sprinkle on a little additional sugar, if desired. Repeat with the rest of the sections of dough, re-rolling scraps as needed. After re-rolling the dough more than once, the dough will start to lose its shape faster when rolled out and baked, so try to get as many cut-outs as possible out of each initial rolling.

Bake for 7 to 9 minutes, or just until set, but not browned. Let cookies cool on a wire rack or on the counter top.

For the strawberry buttercream:

In the bowl of a stand mixer, beat butter until very smooth. Add powdered sugar and strawberry extract, and beat until smooth and fluffy, another minute or two. Tint with food coloring, if desired.

To assemble cream wafer sandwich cookies:

Add strawberry buttercream into a piping bag fitted with a medium plain tip. Pipe a single layer of buttercream onto the back side of one heart cookie (see photo in the related blog post). Top with another heart cookie and very gently press together. You could also use a small spoon to place the buttercream on the cookie, instead of using a piping bag, which will yield a much more casual looking sandwich cookie. Set the assembled sandwiches aside while you finish with the rest.

Cookies store very well frozen in an airtight container, with layers of cookies separated by wax paper.

Recipe adapted from Mom’s recipe box, originally from Betty Crocker.

2 Comments

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amycookie on 5.26.2014

I’ve made these a couple times since my initial review. I still think they’re wonderful, although a little sweet with the buttercream filling. I’ve tried lemon curd and passionfruit curd in the center and those are super yummy! :) My family loves all the varieties though… such a great recipe!

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Karen Wood on 2.8.2014

So cute. Definitely want to try these!

One Review

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amycookie on 3.31.2014

These are wonderful :) They remind me of a cookie I haven’t had since I was a child.

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