English Tea Cart Wafers
From hopscotch 14 years agoIngredients
- The cookies: shopping list
- 1 cup cool, lightly salted butter, cut into chunks shopping list
- 2/3 cup sugar shopping list
- 2 egg yolks shopping list
- 1 teaspoon vanilla extract shopping list
- 2 1/4 cups sifted flour shopping list
- 1/4 teaspoon baking powder shopping list
- 1/4 cup raspberry preserves shopping list
- ===================================================== shopping list
- The chocolate glaze: shopping list
- 2 ounces semisweet chocolate shopping list
- 2 teaspoons butter shopping list
- 2 tablespoons water shopping list
- 1/4 cup sugar shopping list
How to make it
- Preparation
- 1.
- Preheat the oven to 375 degrees. Cream together the butter and sugar. Add the egg yolks and the vanilla and beat until smooth. Combine the flour and baking powder. Stir to combine with butter mixture.
- 2.
- Line a cookie sheet with parchment paper. Place dough in a cookie press with a 1-inch bar cookie disc with 3 stripes. Press out dough 2 inches apart. Bake until set, but not brown, 5 to 8 minutes. Transfer cookies to a rack to cool.
- 3.
- Place glaze ingredients in a double boiler over low heat. Stir frequently until chocolate is melted and sugar dissolves. Dip each end of half of the wafers in the glaze. Return to the rack to dry.
- 4.
- Gently spread raspberry preserves on the flat side of each undipped wafer. Top each spread wafer with a chocolate dipped wafer to make a sandwich. Handle very carefully. Do not freeze. Store in a cool place for up to 3 weeks.
- url:
- http://events.nytimes.com/recipes/1211/1992/12/13/English-Tea-Cart-Wafers/recipe.html
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