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Tea and cookies are made to enjoy together. These delicate wafer cookies are filled with buttercream for a dainty tea time treat.
Combine flour, butter and whipping cream in bowl. Beat at low speed, scraping bowl often, until well mixed.
Divide dough into thirds. Wrap each third in plastic food wrap; flatten slightly. Refrigerate 2 hours or until firm.
Heat oven to 375° F.
Roll out dough on well-floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 1 1/2-inch round cookie cutter. Dip both sides of each cookie in sugar. Place 1 inch apart onto ungreased cookie sheets; prick all over with fork.
Bake 6-9 minutes or until slightly puffy but not browned. Cool slightly; carefully remove from cookie sheets. Cool completely.
Combine all filling ingredients except milk or juice and food color in bowl. Beat at medium speed, gradually adding enough milk for desired spreading consistency. Tint filling with food color, if desired. Carefully put cookies together using 1/2 teaspoon filling for each sandwich cookie.
Dietary Fiber: 0g
These are DELICIOUS!!!My favorite cookie of all time!They do take a while to make but oh so worth it.I made a batch for a baby shower and I secretly watched people only take 1 or 2 and then go back for handfuls! They are absoloutely DELICIOUS!!!
These cookies are so delicious and addictive. I made them heart shaped for a Valentine's Day Tea Party and my friend told me that the girls loved them. I'm planning to make them again, they are just melt in your mouth delicious!
The person below who rated one star obviously didn't put the cream filling inside, as the sweetness comes from the filling! They are one of our family's all-time favorite cookies. Fussy to make, YES, but SO worth the result!!
I made the middle with almond instead of fruit flavored. These are my all time favorite cookie
This is the best cookie, I first had it at my bridal shower 31 years ago and I still love these and will make them for my daughter
Excellent recipe. These cookies are not to be eaten without the filling as the cookie itself has no sugar. It's the filling that gives it it's sweetness. Be careful......they are addictive. Also, this cookie does not freeze well so don't make more than a day or two ahead.
I have made these cookies for 40 years for holiday's and wedding's. everyone like's them.Joan
These were so good--tiny and flaky. Great for little girls' tea parties or birthday parties with the pastel icing. I put little plates of these on the decorated table along with the birthday cake for my daughter's 7th birthday. She was so thrilled.
These were AWFUL. They reminded me of the communion wafers we had as a kid in church. No flavor, except the flour. I ended up throwing them away. I wouldn't recommend. One good thing, they were easy to roll and cut out with cookie cutters.
OMG Delicious!! These cookies are so worth the extra bit of effort to prepare. So rich and buttery. Everyone that tries this cookie loves it. Make them for weddings, birthdays, Christmas and Valentine's Day!!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1834
© 2015 Land O'Lakes, Inc.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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