Raspberry Cream Wafers

Name: Raspberry Cream Wafers
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 60 wafers
Ingredients: 2 1/3 cups White Lily® 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 Smucker's® Red Raspberry Preserves

Submitted by Smuckersreg

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photo by Smuckersreg

Ready In:: 30mins
Ingredients:: 7
Yields:: 60 wafers

ingredients

2 ¹⁄₃ cups White Lily® 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 Smucker's® Red Raspberry Preserves

directions

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.