Parisian Cream Wafers

Step 1

In a bowl beat butter until light and fluffy, about 2 to 3 minutes, scraping the bowl periodically.

Step 2

With the mixer on low, slowly add the flour followed by the cream, mixing until it forms a dough.

Step 3

Cover the dough with plastic wrap and refrigerate for a minimum of 2 hours.

Step 4

Preheat oven to 375°F and line two baking sheets with parchment paper, set aside. Prepare the granulated sugar into a bowl.

Step 5

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.

Step 6

Press the tops of the cookies into the sugar and then place onto the prepared baking sheet.

Step 7

Using a fork, prick the tops of the cookies.

Step 8

Bake for 7 to 9 minutes, removing from the oven before the cookies start to brown. Cool completely.

Step 9

In a bowl beat butter and salt until smooth, fluffy, and lump free about 3 to 5 minutes.

Step 10

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.

Step 11

Divide the frosting in half and color it with food dye, if desired.

Step 12

Spread frosting onto one bottom side of a cookie and sandwich another cookie bottom on top of the process. Repeat with the remaining cookies.