Wednesday, December 12, 2012

Cookie Exchange: Cream Wafers and Honey Almond Bars

Cream Wafers

Cream Wafers

Fancy sandwich cookie celebrated in many Swiss homes during the holidays

2     cups   of all-purpose flour
1     cup    of butter softened
1/3   cup    of heavy cream, cold
                 Granulated sugar
                 Creamy filling
¼   cup  butter softened
¾   cup  powdered sugar
1    tsp   of vanilla
             Few drops of food coloring


1   Line baking sheets with parchment paper

2   Mix butter, flour and cream.  Cover and refrigerate a minimum of an hour.

3   Heat oven to 350 degrees.

4   Roll out 1/3 of the dough at a time to 1/8-inch thickness on floured surface.  Keep remaining dough refrigerate until ready to roll. With a round cookie cutter cut into 1-½ inch circles.

5   Place granulated sugar on a plate and coat both sides of circle with sugar.

6   Transfer to prepared cookie sheets.  Prick cookies with a fork.

7   Bake 7-9 minutes till set but not browned.

8   Cool and spread or pipe filling on the bottom of 1 cookie and top with the bottom of another cookie to form a sandwich cookie.

9   Fill cookies with butter cream icing; can be colored.

Oven Temperature: 350°F


Author: Chef Jackie

Author Notes

Recipe can be tripled.

Freeze after sandwiched together and before packing into boxes.


Honey Almond Bars

Honey Almond Bars

4        pounds  yellow short dough
1 1/2   pounds  sugar
1 1/2   pounds  butter
10   ounces   honey
3    pounds   sliced toasted almonds


1   Spray two half sheet pans with cooking spray and line with parchment paper.  Divide short dough and roll into rectangles.  Spread into sheet trays. Dock dough with a fork or blind bake (bake with a piece of parchment and and another cookie sheet on top).

2   Bake crust in a 325 degree oven for 12 to 15 minutes; until lightly brown on edges.

3   Meanwhile melt sugar, butter and honey over a double boiler until sugar dissolves; stir in almonds.

4   Pour mixture into prepared pans.

5   Bake in 400 degree oven until lightly browned. Mixture will not be all the way set.

6   Remove from oven and cool completely.

7   Freeze before cutting.

Recipe Tips

Honey Raspberry Bars-Spread raspberry jam on pre-baked crust before  adding almond mixture.  Bake as directed.


Author: Chef Jackie White
Web Page:

Feel free to share but send people to the post please!
Season's Eating's
Chef Jackie

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