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Aunt Gertrude’s Parisian Christmas Wafers

Macarons
joyosity, Flickr

Hi, it’s Laura Daniels. I chose Denise Zaffalon’s Aunt Gertrude’s Parisian Christmas Wafers because of the unique spin on the traditional “cookie”. Plus, admittedly, if you creme-fill anything, I’m apt to try it! I’ve also never been to Paris…why not take Aunt Gertrude’s route?

***

Denise Zaffalon

This sinfully delicious little wafer, so rich with butter and cream, will melt in your mouth! The recipe comes from my late Aunt Gertrude, hence the name.

Aunt Gertrude’s Parisian Christmas Wafers

Dough

1 cup flour
1/3 cup heavy cream
2 cups sifted flour

Filling

1/4 cup soft butter
3/4 cup confectioner sugar
1 egg yolk
1 tsp. vanilla
Food coloring as desired

Mix dough ingredients together and chill at least one hour. Roll out to 1/8-inch thickness (they need to be very thin!), and cut into approx. 1-inch rounds (a shot glass makes a perfect cutter). Transfer round cutouts onto wax paper coated with granulated sugar; gently turn to coat both sides. Place on ungreased cookie sheets. Carefully prick each round in four places with toothpick. Bake at 375 degrees for 7-9 minutes. Cook until PUFFY but not brown. Cool on wire racks.

For filling, cream together butter and confectioner’s sugar; add yolk and vanilla. Divide into small bowls and add food coloring as desired.

Put together two wafer cookies (puffy side out) with very small amount of butter filling.

Refrigerate (or freeze) until serving

Enjoy!

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