Parisian Cream Wafers | 12 Tomatoes

Step 1

In a bowl beat butter until light and fluffy, about 2 to 3 minutes, scraping the bowl periodically.With the mixer on low, slowly add the flour followed by the cream, mixing until it forms a dough.Cover the dough with plastic wrap and refrigerate for a minimum of 2 hours.Preheat oven to 375°F and line two baking sheets with parchment paper, set aside. Prepare the granulated sugar into a bowl.On a lightly floured surface, roll out the dough to 1/8th-inch thickness. Use a cookie cutter or a small round cup rim to cut out the cookies.Press the tops of the cookies into the sugar and then place onto the prepared baking sheet.Using a fork, prick the tops of the cookies.Bake for 7 to 9 minutes, removing from the oven before the cookies start to brown. Cool completely.

Step 2

In a bowl beat butter and salt until smooth, fluffy, and lump free about 3 to 5 minutes.Gradually add in powdered sugar followed by the vanilla. Slowly add the heavy cream a tablespoon at a time until it reaches a thick but spreadable consistency.Divide the frosting in half and color it with food dye, if desired.Spread frosting onto one bottom side of a cookie and sandwich another cookie bottom on top of the process. Repeat with the remaining cookies.

Step 3

In a bowl beat butter until light and fluffy, about 2 to 3 minutes, scraping the bowl periodically.With the mixer on low, slowly add the flour followed by the cream, mixing until it forms a dough.Cover the dough with plastic wrap and refrigerate for a minimum of 2 hours.Preheat oven to 375°F and line two baking sheets with parchment paper, set aside. Prepare the granulated sugar into a bowl.On a lightly floured surface, roll out the dough to 1/8th-inch thickness. Use a cookie cutter or a small round cup rim to cut out the cookies.Press the tops of the cookies into the sugar and then place onto the prepared baking sheet.Using a fork, prick the tops of the cookies.Bake for 7 to 9 minutes, removing from the oven before the cookies start to brown. Cool completely.

Step 4

In a bowl beat butter and salt until smooth, fluffy, and lump free about 3 to 5 minutes.Gradually add in powdered sugar followed by the vanilla. Slowly add the heavy cream a tablespoon at a time until it reaches a thick but spreadable consistency.Divide the frosting in half and color it with food dye, if desired.Spread frosting onto one bottom side of a cookie and sandwich another cookie bottom on top of the process. Repeat with the remaining cookies.